Fluffy Egg White Omelette: A Soufflé-style Delight!
Egg White Omelette, also known as a fluffy soufflé-style omelette, is a light and nutritious breakfast or brunch option. Made primarily with egg whites and filled with delicious ingredients, this dish offers a healthy twist on a classic favorite. It is not only easy to prepare but also allows for personal creativity through various fillings.
Why Make This Recipe
Choosing to make a Fluffy Egg White Omelette is beneficial for several reasons. First, it is a great low-calorie alternative for those watching their weight or looking for a healthier meal option. Egg whites are packed with protein and low in fat, making them an ideal choice for a wholesome breakfast. Additionally, this recipe is versatile, allowing you to customize it with your favorite vegetables and lean proteins, making it suitable for various dietary preferences.
How to Make Egg White Omelette
Creating a Fluffy Egg White Omelette is straightforward and requires minimal ingredients. Follow the steps below for a delicious and fluffy omelette.
Ingredients:
- 3 egg whites (Note 1)
- 10g / 1/3 oz pecorino, finely shredded (sub parmesan, Note 2)
- 1/2 tsp chives, finely chopped + extra for garnish
- 10g / 2 tsp unsalted butter
- 1/8 tsp sea salt
- 1 small pinch white pepper
- 1 tsp olive oil
- 1/2 cup asparagus, finely sliced on an angle (~2 spears, 25g / 1 oz)
- 2 paper-thin slices prosciutto (20g / 2/3 oz)
Directions:
- Pre-heat the oven to 200°C / 390°F (180°C fan).
- First, separate the eggs and place the whites in a bowl. Reserve the yolks for another use.
- Cook asparagus and prosciutto: Heat olive oil in a 20cm / 8" oven-proof, non-stick pan over medium heat. Add asparagus and cook until tender. When almost done, add prosciutto and stir for 30 seconds just to warm through. Transfer to a bowl and set aside.
- Melt butter: Add butter into the same skillet and place over low heat. The butter should melt and be bubbling gently when the egg whites are ready to pour in.
- Whisk the egg whites until they are just opaque, fluffy, and creamy. The mixture should hold a figure 8 shape without sinking.
- Add chives, salt, and pepper. Whisk a few times to mix.
- Immediately pour the egg whites into the hot skillet, spreading them with a spatula to cover the surface. Stir for 10 to 12 seconds until they start to set on the base.
- Remove from the stove and lightly tap the pan 5 times on the stove to remove bubbles.
- Sprinkle asparagus, prosciutto, and pecorino on half of the omelette (the half opposite the handle).
- Transfer to the oven for 2 minutes.
- Remove from the oven. Carefully fold the omelette in half to cover the filling.
- Press the rounded edge against the side of the pan for 30 seconds to seal.
- Turn out onto a plate, landing it with the pan-contact side up.
- Garnish with chives and serve immediately!
How to Serve Egg White Omelette
Enjoy your Fluffy Egg White Omelette hot off the pan! It can be served with whole grain toast or a side of fresh fruit for a complete breakfast. Additionally, it pairs well with a light salad for a nutritious lunch.
How to Store Egg White Omelette
If you have leftovers, you can store the omelette in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it in a non-stick skillet over low heat or in the microwave for a short time.
Tips to Make Egg White Omelette
- For optimal fluffiness, whisk the egg whites gently but thoroughly.
- Ensure your pan is pre-heated to create a nice texture.
- Experiment with different fillings such as spinach, bell peppers, or feta cheese for added flavor.
Variation
For a richer flavor, you may add a small amount of egg yolk back into the egg whites before whisking. You can also experiment with different cheeses or vegetables based on your taste preferences.
FAQs
1. Can I add whole eggs instead of just egg whites?
Yes, you can use whole eggs for a richer taste, but the calorie count will increase.
2. Can I make this omelette vegan?
While traditional omelettes are made with eggs, you can use egg substitutes or tofu for a vegan version.
3. What can I substitute for asparagus?
You can use spinach, mushrooms, or any vegetable you like as a filling for the omelette.
Enjoy creating your delicious Fluffy Egg White Omelette!
Egg White Omelette
Ingredients
Main Ingredients
- 3 pieces egg whites Note 1
- 10 g pecorino, finely shredded sub parmesan, Note 2
- 0.5 tsp chives, finely chopped plus extra for garnish
- 10 g unsalted butter
- 1/8 tsp sea salt
- 1 pinch white pepper
- 1 tsp olive oil
- 50 g asparagus, finely sliced (~2 spears, 25g / 1 oz)
- 2 slices prosciutto (20g / 2/3 oz)
Instructions
Preparation
- Pre-heat the oven to 200°C / 390°F (180°C fan).
- Separate the eggs and place the whites in a bowl. Reserve the yolks for another use.
- Heat olive oil in a 20cm / 8" oven-proof non-stick pan over medium heat. Add asparagus and cook until tender.
- When almost done, add prosciutto and stir for 30 seconds just to warm through. Transfer to a bowl and set aside.
- Add butter into the same skillet and place over low heat.
- Whisk the egg whites until they are just opaque, fluffy, and creamy, holding a figure 8 shape without sinking.
- Add chives, salt, and pepper to the egg whites and whisk a few times to mix.
Cooking
- Immediately pour the egg whites into the hot skillet, spreading them with a spatula to cover the surface.
- Stir for 10 to 12 seconds until they start to set on the base.
- Remove from the stove and lightly tap the pan 5 times on the stove to remove bubbles.
- Sprinkle asparagus, prosciutto, and pecorino on half of the omelette.
- Transfer to the oven for 2 minutes.
- Carefully fold the omelette in half to cover the filling.
- Press the rounded edge against the side of the pan for 30 seconds to seal.
- Turn out onto a plate, landing it with the pan-contact side up.
Serving
- Garnish with chives and serve immediately with whole grain toast or a side of fresh fruit.
