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

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.