1/2cupfresh herbschopped (I used Thai basil & cilantro)
2scallionsthinly sliced
1/2cupshredded carrotsblanched
1red chili pepperthinly sliced
1sliceSwiss cheese
3cupsfresh spinach leaves
1-2tsp.olive oil
salt & pepper to taste
Instructions
Pour egg whites into microwave egg poacher (or for stove-top, use non-stick skillet coated with cooking spray).
Sprinkle in a couple of tablespoons of the chopped herbs and scallion. Add a few shredded carrots and chili slices. Microwave for 1 1/2 minutes on high. Remove and add slice of cheese. Close lid and let rest for 1 minute.
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.
Notes
This delicious and filling bowl weighs in at 3 WW Pts+