Omelette Spirals

Ingredients

4 eggs
2 tbsp (30 mL) water
salt and pepper, to taste
cooking spray
4 tbsp (60 mL) pesto, divided
2 cups (500 mL) hot cooked spinach fettucine
warm pasta sauce

Directions

Beat eggs with water; season with salt and pepper.

Spray an 8 inch (20 cm) non stick skillet with cooking spray. Heat skillet over medium heat. Pour in about 1/4 cup (50 mL) of egg mixture. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom and top are set. Slide onto a warm plate. Spread with 1 tbsp (15 mL) pesto and roll omelette; keep warm.
Repeat procedure to make 3 more omelettes. Cut each roll into 6 slices. Divide hot cooked spinach fettucine between 2 serving plates. Top each plate with 12 spirals. Serve with warm pasta sauce.

Makes 2 servings

Preparation: 10 minutes

Cooking: 12 minutes