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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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
1
Yield:
1 large omelet
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

285 calories; protein 42.5g; carbohydrates 26.2g; fat 3.9g; cholesterol 63.8mg; sodium 739.3mg. Full Nutrition
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