Spaghetti squash omelet

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.

• 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. I f 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.