Description

This fluffy, soufflé-style egg white omelette is a light and elegant breakfast or brunch option. Combining perfectly whipped egg whites with tender asparagus, savory prosciutto, and pecorino cheese, it is cooked gently on the stovetop and finished in the oven for a soft, airy texture. Garnished with fresh chives, this omelette offers a delicious and health-conscious meal packed with protein and minimal fat.

Ingredients

Scale

Egg Whites Mixture

3 egg whites
1/2 tsp finely chopped chives + extra for garnish
1/8 tsp sea salt
1 small pinch white pepper

Vegetables & Protein

1/2 cup asparagus, finely sliced on an angle (~2 spears, 25g/1 oz)
2 paper-thin slices prosciutto (20g/ 2/3 oz)

Dairy & Fats

10g / 1/3 oz pecorino, finely shredded (substitute with parmesan if desired)
10g / 2 tsp unsalted butter
1 tsp olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 200°C/390°F (180°C fan). This will be used later to finish cooking the omelette.
Separate the eggs: Carefully separate the egg whites into a bowl, saving the yolks for another use.
Cook asparagus and prosciutto: Heat olive oil in a 20 cm (8 inch) oven-proof, non-stick skillet over medium heat. Add the finely sliced asparagus and sauté until tender. Just before the asparagus is done, add the prosciutto slices and stir for 30 seconds to warm through without crisping. Transfer these ingredients to a bowl and set aside.
Melt the butter: In the same skillet, reduce heat to low and add the butter. Allow it to melt gently until it bubbles softly, making sure it doesn’t smoke. Keep the pan warm for the eggs.
Whisk the egg whites: Whip the egg whites until they are opaque, fluffy, and creamy but not stiff. The texture should allow you to draw a figure 8 on the surface without it sinking. This usually takes about 90 seconds by hand or 30 seconds with an electric mixer on medium speed.
Season the whites: Add the chopped chives, sea salt, and white pepper to the whipped egg whites. Gently whisk a few more times to incorporate the seasonings evenly.
Cook the eggs on stove: Immediately pour the egg white mixture into the hot skillet. Use a spatula to spread it evenly to cover the pan. Stir continuously for 10 to 12 seconds until the base just starts to set.
Remove bubbles: Take the pan off the heat. Lightly tap the pan five times on the stove grates or a heat-resistant mat to release any trapped air bubbles at the base.
Add the filling: Sprinkle the cooked asparagus, prosciutto, and shredded pecorino cheese over half of the omelette, on the side opposite the pan handle.
Finish cooking in oven: Transfer the skillet to the preheated oven and bake for 2 minutes to set the top and melt the cheese.
Fold the omelette: Remove the pan from the oven. Run a rubber spatula gently around the edges and beneath the side without filling. Carefully fold the omelette in half to cover the filling.
Seal the edge: Press the rounded edge of the folded omelette against the side of the pan for about 30 seconds to seal it closed.
Plate the omelette: Hold a plate at a 45-degree angle and invert the pan onto it, so the omelette lands upside down, with the base facing up for an attractive presentation.
Garnish and serve: Sprinkle with additional chopped chives and serve immediately while warm and fluffy.

Notes

Use fresh egg whites separated carefully to ensure maximum fluffiness.
Pecorino can be substituted with parmesan if you prefer a milder flavor.
Whisk the egg whites to soft peaks – do not over-whip to stiff peaks to avoid a dry omelette.
Use an oven-proof skillet to seamlessly transfer from stove to oven.
Tap the pan to prevent unwanted bubbles that can affect texture.
Serve immediately for the best airy, soufflé-like texture.