Recipe video above. If the words "Egg White Omelette" conjures visions of a bland mat of white rubber, be prepared to have your mind blown. Because this omelette is Amazing - with a capital "A"!It's a very worthy way to use up leftover egg whites after making something using egg yolks.I'm not going to lie, you might not quite nail it first go. It might not be as fluffy, or it might not look as neat. But it doesn't matter. You are going to enjoy every bite of this souffle-like omelette, with a flavour-loaded filling.And next time, you will nail it! : )
Keyword: egg white omelette, fluffy egg white omelette
3egg whites(Note 1)
10g/ 1/3 oz pecorino, finely shredded (sub parmesan, Note 2)
1/2tspchives, finely chopped + extra for garnish
10g/ 2 tspunsalted butter
1small pinch white pepper
1/2cupasparagus, finely sliced on an angle (~2 spears, 25g/1 oz)
2paper-thin slices prosciutto(20g/ 2/3oz)
Pre-heat oven to 200°C/390°F (180°C fan).
First, separate eggs and place whites in a bowl. Reserve 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 enough to warm through but not crisp. 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 (ie. hot, but not smoking) when the egg whites are ready to pour in. (Note 3)
Whisk whites until it's just opaque, fluffy and creamy. Do not take it to "stiff peaks". It should be a consistency so you can draw a figure 8 on the surface and it stays there without sinking. You do not want to be able to do "elf hats" (see in post for photo), that's too stiff. (Whisking time for me: 90 seconds by hand, 30 seconds on Speed 4 electric beater).
Add chives, salt and pepper. Whisk a few times just to mix through.
Immediately pour egg whites into hot skillet, spread with a spatula to cover surface. Stir for 10 to 12 seconds until the whites start to set on the base.
Remove from stove, then lightly tap the pan 5 times on the stove grates or a heat mat to remove bubbles from the base.
Sprinkle asparagus, prosciutto and pecorino on half the omelette (the half opposite the handle).
Transfer to oven for 2 minutes.
Remove from oven. Run rubber spatula around edges and then under the side without the filling, carefully fold omelette in half to cover the filling.
Press the omelette's rounded edge against the side of the pan for 30 seconds to seal the edge.
Turn out onto plate: Hold a plate at a 45 degree angle. Then flip the omelette out onto the plate so it lands upside down, ie. pan-contact face up (see video for demo).
Garnish with chives. Serve immediately!
1. Egg whites - Fresher is better, for fluffier omelettes. To separate, pass yolk back and forth between the broken shell halves, allowing the whites to slip out. Alternatively hold the egg gently in your fingers and let the whites slip through them, keeping yolk in your hand.2. Pecorino cheese - freshly grated, it looks like a lot more than it actually is, around 1/4 cup! Parmesan or romano are a perfect sub here, or even kefalotyri Greek cheese (from Greek dishes like Pastitsio and Spanakopita)3. Hot skillet timing - If the butter / skillet stops bubbling and starts to smoke, it's too hot. Remove pan from the heat while you're whisking the whites, then return it to heat as you get close to completing the whisked egg whites.Timing is key here because you don't want the whipped whites to sit around in the bowl any longer than necessary as they will start to turn back into liquid whites (you have about 30 seconds, tops). However the butter also needs to be sufficiently hot otherwise the omelette may stick to the pan or it may begin to deflate because it's cooking too slowly.4. Make ahead - This dish can't be made ahead! The omelette will deflate as it cools.4. Nutrition per omelette.