Egg White Omelette (Fluffy, Soufflé-style)
User Reviews
5
Egg White Omelette (Fluffy, Soufflé-style)
Description
The recipe begins by separating egg whites from yolks and whisking the whites until opaque and fluffy but not stiff, achieving a creamy consistency that holds a figure-eight shape. The filling is made by sautéing finely sliced asparagus and warming prosciutto in olive oil. Butter is melted in an oven-proof nonstick skillet and brought to a gentle bubble without smoking before adding the egg whites mixed with grated pecorino, finely chopped chives, salt, and white pepper.
The omelette cooks on the stovetop then finishes in a preheated hot oven, promoting a delicate soufflé-like rise and texture. The cooked asparagus and prosciutto are folded inside for savory flavor contrast, with extra chives for garnish. The result is a light, airy omelette with savory warmth from prosciutto and fresh vegetable notes from asparagus.
Fresh egg whites are preferred for best fluffiness. The timing and temperature control of the butter and whites are critical to prevent sticking or deflation. The omelette is best served immediately as it cannot be made ahead due to loss of volume upon cooling.
Ingredients
- 3 egg Note 1, white
Omelette
- 10g/ 1/3 oz pecorino cheese finely shredded (sub parmesan, Note 2
- 1/2 tsp chives , finely chopped + extra for garnish
- 10g/ 2 tsp butter unsalted
- 1/8 tsp salt sea salt
- 1 white pepper small pinch
Filling
- 1 tsp olive oil
- 1/2 cup asparagus , finely sliced on an angle (~2 spears, 25g/1 oz)
- 2 prosciutto 20g/ 2/3oz, paper-thin slices
Instructions
- 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!
Notes
- Use fresh egg whites separated carefully to achieve maximum fluffiness.
- Substitute pecorino with parmesan, romano, or kefalotyri cheese if desired.
- Maintain hot, bubbling butter without smoking to prevent omelette from sticking and ensure proper cooking.
- Whisk egg whites just to opaque and fluffy, not stiff peaks, to preserve volume and texture.
- Serve immediately; the omelette will deflate if made ahead or left to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249cal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 955mg | 40% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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