Egg White Omelette
A light and nutritious breakfast option made primarily with egg whites and customizable fillings, such as asparagus and prosciutto.
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.
Notes
For optimal fluffiness, whisk the egg whites gently but thoroughly. Ensure your pan is pre-heated for a nice texture. Experiment with different fillings such as spinach, bell peppers, or feta cheese for added flavor.