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