Crab & Asparagus Omelette
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
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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.
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Add the crab meat and continue to sauté 5 more minutes or until the crab is cooked.
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Whisk together egg whites, dill, onion powder, and pepper, set aside.
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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.
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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.
