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Fall Omelet with Squash and Crab Meat

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"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?"
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20 m servings 285
Original recipe yields 1 servings (1 large omelet)


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  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.


  • Cook's Notes:
  • Feel free to use any cooked winter squash you like, including kabocha, delicata, or carnival.
  • Crab claw meat also works well in this recipe.

Nutrition Facts

Per Serving: 285 calories; 3.9 26.2 42.5 64 739 Full nutrition

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