Thai Basil Egg White Omelet Bowl
Prep time
Cook time
Total time
Serves: 1
  • ⅓ cup liquid egg whites (or two egg whites)
  • ½ cup fresh herbs, chopped (I used Thai basil & cilantro)
  • 2 scallions, thinly sliced
  • ½ cup shredded carrots, blanched
  • 1 red chili pepper, thinly sliced
  • 1 slice Swiss cheese
  • 3 cups fresh spinach leaves
  • 1-2 tsp. olive oil
  • salt & pepper to taste
  1. Pour egg whites into microwave egg poacher (or for stove-top, use non-stick skillet coated with cooking spray).
  2. Sprinkle in a couple of tablespoons of the chopped herbs and scallion. Add a few shredded carrots and chili slices. Microwave for 1½ minutes on high. Remove and add slice of cheese. Close lid and let rest for 1 minute.
  3. Meanwhile prepare a salad of spinach leaves, fresh Thai basil & cilantro leaves, remaining chopped herbs, shredded carrots, sliced chili. Drizzle with olive oil and salt & pepper. Top with egg white omelet.
This delicious and filling bowl weighs in at 3 WW Pts+
Recipe by Lemony Thyme at