Recipe: Fall Omelet with Squash and Crab Meat

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?

Fall Omelet With Squash And Crab Meat Ingredients

• 1 cup cooked spaghetti squash

• cup cooked pumpkin

• 2 cups frozen chopped spinach, thawed and drained

• 3 ounces cooked lump crab meat

• ? teaspoon dried parsley

• ? teaspoon dry mustard

• ? teaspoon ground cinnamon

• ? teaspoon onion powder

• ? teaspoon garlic powder

• cooking spray

• 3 egg whites

• 1 dash hot pepper sauce (such as Tabasco), or to taste

How to Make Fall Omelet With Squash And Crab Meat

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.

Fall Omelet With Squash And Crab Meat Nutritions

• Calories: 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:

Source: Fall Omelet with Squash and Crab Meat