Fall Omelet with Squash and Crab Meat

Fall Omelet with Squash and Crab Meat

by Marvin Richardson 2 years ago
0 (0)
5 minutes
284.9 kcal
26.2 g carbs
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Description

This omelet is a blend of sweet spaghetti squash, leafy green spinach, and tasty crab meat all nestled in egg white goodness...can you say amazingness?

Ingredients
  • 1 cup cooked spaghetti squash
  • ½ cup cooked pumpkin
  • 2 cups frozen chopped spinach, thawed and drained
  • 3 ounces cooked lump crab meat
  • ⅛ teaspoon dried parsley
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • cooking spray
  • 3 egg whites
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
Directions
  1. 1. Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
  2. 2. Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
  3. 3. Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.
Nutrition Facts
serving: 1 large omelet
calories: 284.9 kcal
carbohydrates: 26.2 g
protein: 42.5 g
saturated fat: 0.4 g
cholesterol: 63.8 mg
sodium: 739.3 mg
fiber: 9.6 g
sugar: 3.7 g