Steamed Egg White and Vegetable Bowl
PakistaniWeight ManagementDesi eggsEasy
Steamed egg whites with mixed vegetables in a light bowl — high in protein, very low in oil, and full of colour and fibre.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 4 egg whites
- 1 cup mixed vegetables (carrot, peas, capsicum, green beans), diced small
- 1/2 tsp salt
- A pinch of black pepper
- 1 tsp lemon juice
- 1 tsp oil
- Fresh coriander for garnish
Method
- Lightly oil two small heatproof bowls.
- Mix the diced vegetables with the egg whites, salt and pepper.
- Pour into the bowls and steam for 10–12 minutes until fully set.
- Loosen the edges with a knife and turn out onto plates, or serve in the bowls.
- Drizzle with lemon juice, garnish with coriander and serve warm.
Nutrition — estimated per serving
Calories (estimate)160 kcal
Protein (estimate)15 g
Fat (estimate)4 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Dice the vegetables small so they cook through evenly in the steam. Food safety: steam until the egg is fully set with no liquid parts. Allergens: contains egg. Substitute: use whole eggs instead of whites for a richer bowl, or use any seasonal vegetables. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.