Crab Meat Omelette

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Crab Meat Omelette


  • 8 fresh asparagus spears
  • 6oz crab meat, chopped
  • ¼ cup chopped onion
  • 4 egg whites
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • ground black pepper to taste
  • ½ cup diced plum tomato


  1. Bring 1 inch of water to boil in a large saucepan. Steam asparagus in water for 4 minutes or until desired tenderness. Cool and cut into ½ inch pieces when ready.
  2. Heat a small skillet over medium heat and sautee chopped onion. Add crab meat and asparagus, and cook for 2 minutes.
  3. In a separate bowl, whisk together egg whites, dill, garlic powder, and pepper.
  4. Separate crab mixture into a separate container and return half to the pan. Spread crab mixture in skillet evenly and top with half of the egg mixture and half of the diced tomatoes.
  5. Allow egg mixture to set, then lift the omelet’s edges, allowing the uncooked egg to come into contact with the hot skillet.
  6. When omelette is set, fold the omelet and press down. Flip and ensure both sides are fully cooked, then serve.

Makes 2-3 small omelettes

Serving size dependent on individual calorie allotment and diet guidelines


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