Name: Fall Omelet with Squash and Crab Meat
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooked spaghetti squash - 1 cup; Cooked pumpkin - ½ cup; Frozen chopped spinach, thawed and drained - 2 cups; Cooked lump crab meat - 3 ounces; Dried parsley - ⅛ teaspoon; Dry mustard - ⅛ teaspoon; Ground cinnamon - ⅛ teaspoon; Onion Powder - ⅛ teaspoon; Garlic powder - ⅛ teaspoon; Cooking spray - ⅛ teaspoon; Egg whites - 3; Hot pepper sauce (such as Tabasco®), or to taste - 1 dash

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fall Omelet with Squash and Crab Meat

1. Cooked spaghetti squash - 1 cup

2. Cooked pumpkin - ½ cup

3. Frozen chopped spinach, thawed and drained - 2 cups

4. Cooked lump crab meat - 3 ounces

5. Dried parsley - ⅛ teaspoon

6. Dry mustard - ⅛ teaspoon

7. Ground cinnamon - ⅛ teaspoon

8. Onion Powder - ⅛ teaspoon

9. Garlic powder - ⅛ teaspoon

10. Cooking spray - ⅛ teaspoon

11. Egg whites - 3

12. Hot pepper sauce (such as Tabasco®), or to taste - 1 dash

How to cook deliciously - Fall Omelet with Squash and Crab Meat

1. Stage

Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.

2. Stage

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. Stage

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.