Heat oil in a large non-stick pan. Stir-fry onion and tomato over medium heat, until soft and onion becomes translucent.
Add crabmeat and dill. Cook until heated through, stirring frequently. Transfer into a plate.
Whisk eggs with garlic powder and milk in a large bowl.
Pour the egg mixture into the used hot pan. As eggs set, lift the edges to allow the liquid to run underneath for even cooking. When eggs are almost fully set, spoon crabmeat mixture onto half of the eggs and sprinkle with mozzarella cheese; fold the untopped half to enclose the filling. Cover pan with lid and remove from heat. Allow omelet to cook in covered pan until the cheese is melted. Cut into 4 slices.
Serve and enjoy.
Calories: 188 Fat: 10.4 g Saturated fat: 2.6 g Carbohydrates: 9.6 g Sodium: 414 mg Fiber: 0.7 g Protein: 14.3 g Cholesterol: 4.9 mg
Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.