Fall Omelet with Squash and Crab Meat recipe
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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
Nutrition Info
- 284.9 caloriescarbohydrate: 26.2 gcholesterol: 63.8 mgfat: 3.9 gfiber: 9.6 gprotein: 42.5 gsaturatedFat: 0.4 gservingSize: -sodium: 739.3 mgsugar: 3.7 gtransFat: : -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.