Description
Fluffy Egg White Omelette is a light, soufflé-style breakfast made with asparagus, prosciutto, and pecorino. Easy, protein-rich, and elegant—perfect for clean eating or a refined brunch. Try this simple recipe today!
Ingredients
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3 large egg whites
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10g finely shredded pecorino cheese (or Parmesan/Romano)
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1/2 tsp finely chopped chives, plus extra for garnish
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2 tsp unsalted butter
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1/8 tsp sea salt
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Pinch of white pepper
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1 tsp olive oil
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1/2 cup asparagus, sliced on the diagonal
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2 thin slices prosciutto
Instructions
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Preheat oven to 200°C (390°F) or 180°C fan.
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Separate egg whites and whisk to soft, glossy peaks.
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Heat oil in oven-safe skillet, sauté asparagus, add prosciutto, set aside.
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Melt butter in same skillet over low heat.
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Stir chives, salt, and pepper into egg whites.
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Pour whites into skillet, stir gently 10–12 sec as base sets.
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Tap skillet 5x to release bubbles.
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Add filling on half the omelette.
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Bake 2 minutes.
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Fold, seal edge, and flip onto plate.
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Garnish with chives. Serve immediately
Notes
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Use fresh egg whites for best volume.
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Don’t over-whip; aim for creamy peaks.
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Work quickly after whisking.
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Best served fresh; not ideal for storage or make-ahead.
Nutrition
- Serving Size: 1 omelette
- Calories: 249 kcal
- Sugar: 2g
- Carbohydrates: 4g
- Protein: 21g