Saute vegetables in heavy skillet generously sprayed with Pam. Cook
until soft, but not brown. Cool.
Add vegetables to beaten eggs and seasonings. Carefully fold in crabmeat.
When mixture is blended, drop
1/3 cup of mixture onto sprayed griddle or skillet. Cook over medium heat
until underside of omelet is lightly brown; turn carefully with a spatula
and brown the other side. Drain on paper towels.
Omelets freeze nicely. Thaw and heat in microwave.