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Egg White Omelette with Asparagus, Prosciutto, and Pecorino Recipe

★★★★★

4.6 from 83 reviews
  • Author: Ethan
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Diet: Low Fat

Description

This fluffy, soufflé-style Egg White Omelette is a light and elegant breakfast or brunch option. Featuring tender asparagus, savory prosciutto, and nutty pecorino cheese, this recipe uses whipped egg whites for a delicate texture. Cooked initially on the stove and then finished in the oven, it delivers a beautifully puffed, airy omelette perfect for a nutritious start to the day.

Ingredients

Scale

Egg Mixture

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

Fillings

  • 1/2 cup asparagus, finely sliced on an angle (~2 spears, 25g/1 oz)
  • 2 paper-thin slices prosciutto (20g/ 2/3 oz)
  • 10g/1/3 oz pecorino, finely shredded (substitute parmesan if desired)

Cooking Fats & Oil

  • 10g/2 tsp unsalted butter
  • 1 tsp olive oil

Instructions

  1. Preheat Oven: Set your oven to 200°C/390°F (180°C fan) to prepare for finishing the omelette.
  2. Separate Eggs: Carefully separate 3 egg whites into a bowl, reserving yolks for another use.
  3. Cook Asparagus and Prosciutto: Heat 1 tsp olive oil in a 20cm/8″ oven-proof non-stick skillet over medium heat. Add finely sliced asparagus and cook until tender. When nearly cooked, add prosciutto and stir for 30 seconds just to warm it without crisping. Transfer this mixture to a bowl and set aside.
  4. Melt Butter: Using the same skillet, reduce heat to low and melt 10g unsalted butter. Keep it gently bubbling but not smoking, preparing the pan for the eggs.
  5. Whisk Egg Whites: Whisk the egg whites until they become just opaque, fluffy, and creamy—roughly 90 seconds by hand or 30 seconds with an electric mixer. Avoid reaching stiff peaks; the mixture should hold a loose figure-eight pattern.
  6. Season Egg Whites: Add chopped chives, sea salt, and white pepper to the egg whites and whisk a few times to combine.
  7. Cook Egg Whites: Immediately pour the egg whites into the hot skillet and spread evenly. Stir gently with a spatula for 10 to 12 seconds until the base starts to set.
  8. Remove Bubbles: Take the skillet off the heat and lightly tap the pan 5 times on the stove grate or a heat mat to release bubbles from the base of the omelette.
  9. Add Fillings: Sprinkle the cooked asparagus, prosciutto, and shredded pecorino over half of the omelette, on the side opposite to the handle.
  10. Finish in Oven: Transfer the skillet to the preheated oven and bake for 2 minutes to allow the omelette to puff and the cheese to melt.
  11. Fold Omelette: Remove from oven and run a rubber spatula around the edges and under the side without filling. Carefully fold the omelette in half to cover the fillings.
  12. Seal Edge: Press the rounded edge of the folded omelette against the side of the pan for 30 seconds to seal it.
  13. Plate Omelette: Hold a plate at a 45-degree angle and flip the omelette out so it lands upside down, with the pan-contact face up.
  14. Garnish & Serve: Sprinkle extra chopped chives on top and serve immediately to enjoy the fluffy texture at its best.

Notes

  • Note 1: Use the freshest eggs possible to ensure best flavor and texture.
  • Note 2: Pecorino adds a tangy, salty flavor but parmesan can be used as a milder substitute.
  • Note 3: Make sure the butter is hot but not smoking to avoid burning the eggs.
  • Do not over-whisk egg whites; achieving a soft, creamy foam is key to the soufflé texture.
  • Use an oven-proof non-stick pan to easily transfer the omelette from stove to oven and back.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Italian

Keywords: egg white omelette, soufflé omelette, asparagus omelette, prosciutto omelette, low-fat breakfast

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