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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 1