Crab & Asparagus Omelette

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Crab & Asparagus Omelette

Ingredients:

  • 1 cup asparagus spears, cut into 1/4-inch pieces
  • 1/4 cup onions, chopped
  • 1/2 cup tomato, diced
  • 6 oz. of crab meat, chopped
  • 6 egg whites
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • Ground black pepper to taste
  • Zero-calorie nonstick cooking spray

Directions:

  1. Spray a skillet with zero-calorie nonstick cooking spray. Add the asparagus, chopped onions, and diced tomatoes. Sauté for 5 mins. or until desired tenderness.
  2. Add the crab meat and continue to sauté 5 more mins. or until the crab is cooked.
  3. Whisk together egg whites, dill, onion powder, and pepper, set aside.
  4. Spray a skillet with zero-calorie nonstick cooking spray. Add half of the egg mixture. Top the eggs with half of the crab mixture and allow to set.
  5. Fold the omelet in half and press down with a spatula. When cooked on the side touching the pan, flip to cook the other side.

 

For Flex™ Patients: Serve with an avocado (1⁄4).

Recipe Yields: 8 oz. of protein, 2 cup of vegetables

Stephanie Bray

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