Crab & Asparagus Omelette

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Crab & Asparagus Omelette

 

Crab & Asparagus Omelette

Cook Time 15 minutes

Course Breakfast

Servings 2 people

Ingredients

  

  • 1 cup asparagus spears, cut into ¼-inch pieces
  • ½ cup tomato, diced
  • ¼ cup onions, chopped
  • 6 oz. crab meat, chopped
  • 6 egg whites
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • Ground black pepper to taste
  • Zero-calorie nonstick cooking spray

Instructions

 

  • Spray a skillet with zero-calorie nonstick cooking spray. Add the asparagus, chopped onions, and diced tomatoes. Sauté for 5 minutes or until desired tenderness.
  • Add the crab meat and continue to sauté 5 more minutes or until the crab is cooked.
  • Whisk together egg whites, dill, onion powder, and pepper, set aside.
  • 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.
  • 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.

Notes

For Flex™ Patients: Serve with an avocado (1⁄4). Recipe Yields: 8 servings of protein, 4 servings of vegetables.

Keyword Asparagus, Crab, Omelette, seafood

Stephanie Bray

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