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Fluffy Egg White Omelette with Asparagus, Prosciutto, and Pecorino Recipe

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4.9 from 14 reviews

This Egg White Omelette recipe creates a fluffy, soufflé-style omelette perfect for a light and healthy meal. It features tender asparagus, savory prosciutto, and pecorino cheese folded into airy egg whites, baked briefly to perfection and garnished with fresh chives.

Ingredients

Units Scale

Egg Whites

  • 3 egg whites

Omelette

  • 10 g pecorino, finely shredded (substitute: parmesan)
  • 1/2 tsp chives, finely chopped + extra for garnish
  • 10 g unsalted butter
  • 1/8 tsp sea salt
  • 1 small pinch white pepper

Filling

  • 1 tsp olive oil
  • 1/2 cup asparagus, finely sliced on an angle (~2 spears, 25 g)
  • 2 paper-thin slices prosciutto (20 g)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan).
  2. Prepare Egg Whites: Separate the eggs, placing the whites in a bowl and reserving the yolks for another use.
  3. Cook Filling: Heat olive oil in a 20 cm/8″ oven-proof, non-stick pan over medium heat. Add the asparagus and cook until tender, then add the prosciutto and stir for 30 seconds to warm through without crisping. Transfer to a bowl and set aside.
  4. Melt Butter: In the same skillet, reduce heat to low and add unsalted butter. Let it melt and bubble gently, ensuring it is hot but not smoking when the egg whites are poured in.
  5. Whisk Egg Whites: Whisk the egg whites until just opaque, fluffy, and creamy—about 90 seconds by hand or 30 seconds with an electric mixer on medium speed. The whites should hold a figure 8 shape without sinking, but not reach stiff peaks.
  6. Season Egg Whites: Add finely chopped chives, sea salt, and white pepper, whisking a few more times to mix.
  7. Cook Egg Whites on Stovetop: Pour the egg whites immediately into the hot skillet, spreading evenly with a spatula. Stir gently for 10 to 12 seconds until the base starts setting.
  8. Remove Bubbles: Remove the pan from heat and lightly tap it 5 times on the stove grates or a heat mat to release air bubbles from the base.
  9. Add Filling and Cheese: Sprinkle the asparagus, prosciutto, and pecorino evenly on half the omelette opposite the handle side.
  10. Bake Omelette: Transfer the skillet to the preheated oven and bake for 2 minutes to finish cooking the top.
  11. Fold Omelette: Remove the omelette from the oven. Run a spatula around the edges and under the side without filling, then carefully fold it over to cover the filling. Press the rounded edge against the pan side for 30 seconds to seal.
  12. Plate Omelette: Hold a plate at a 45-degree angle and invert the omelette onto it so that it lands upside down with the pan-contact side facing up.
  13. Garnish and Serve: Garnish with extra fresh chives and serve the omelette immediately.

Notes

  • Use fresh egg whites separated carefully to avoid yolk contamination for better whipping.
  • Parmesan can be used instead of pecorino if preferred.
  • Do not over-whisk the egg whites to stiff peaks; a fluffy, creamy consistency is best for the soufflé texture.
  • Use an oven-proof non-stick pan to ensure easy release and safe oven use.
  • Pressing the edge of the folded omelette helps to seal it for a neat presentation.
  • Hold the plate at an angle while flipping to avoid breaking the delicate omelette.

Find it online: https://stoveandlove.com/fluffy-egg-white-omelette-with-asparagus-prosciutto-and-pecorino-recipe/