Fall Omelet with Squash and Crab Meat
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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. Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
- 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. 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
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