SPAGHETTI SQUASH OMELET
Time in the Kitchen: 15 minutes
Servings: 2
½ spaghetti squash
4 eggs
pat of butter or a few tablespoons olive oil
salt and pepper to taste
I'm not saying you should try to sneak healthy ingredients into dishes you feed your family without telling them, but if you wanted to try, this would be
a great recipe to start with. The spaghetti squash added to the omelet makes the texture fluffier and moister than an all-egg omelet, but other than
adding a little sweetness, has surprisingly little affect on the flavor. You can eat this omelet with a little butter on top, or stuff it with any fillings you'd
use for a regular omelet.
Once the spaghetti squash is cut in half, scoop out the seeds and stringy pulp. Microwave 8 minutes. Use a fork to loosen the squash from the
skin and scrape the strands of squash into a bowl.
Whisk the eggs, then mix them together with the spaghetti squash. If you like, add a little salt and pepper.
In a 10-inch pan over medium heat, warm butter or olive oil. The omelet will brown easily, so make sure to keep the heat on medium. Add half of
the whisked eggs to the pan and quickly spread it out evenly. Let cook for one minute, only disturbing the omelet to lift the edges gently with a
spatula and give the pan a shake to make sure the egg isn't sticking.
If you're adding fillings, add them now to the middle of the omelet. Put a lid on the pan and cook 1-2 minutes more.
Use a spatula to gently fold the omelet in half. Slide out of the pan. Pour remaining eggs in the skillet and repeat the steps to make the second
omelet.
Macronutrient Profile (perserving)