Egg White Omelette (Fluffy, Soufflé-style)

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! : )

👥 1 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 7 min🔥 Cook: 3 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●bowl
●pan
●skillet
●whisk
●spatula
●stove

📝 Preparation Steps

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.

olive oil1 tsp

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)

egg whites (Note 1)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.

egg whites (Note 1)3

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!

Nutrition Facts

calories

249 kcal

fat Content

17 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

955 mg

protein Content

21 g

trans Fat Content

1 g

cholesterol Content

43 mg

carbohydrate Content

4 g

saturated Fat Content

8 g

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