Fall Omelet with Squash and Crab Meat recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood SeafoodIngredients
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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
Nutrition Info
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284.9 calories
carbohydrate: 26.2 g
cholesterol: 63.8 mg
fat: 3.9 g
fiber: 9.6 g
protein: 42.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 739.3 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -
Directions Fall Omelet with Squash and Crab Meat
Directions
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Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.
Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.
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.