Heres a recipe for a spectacular, seriously fluffy Egg White Omelette.
Finally, a healthy breakfast omelette thats also equally delicious!
Usually its an afterthought to avoid wasting egg whites leftover from using the yolks for a specific recipe.
Prevent screen from sleeping
Other times, its a self-imposed torture.
Specifically, the dreaded d word DIET.
Youcanmake a truly great egg white omelette.
One thats fluffy and cloud-like.
One that looks properly appetising.
And most importantly,one thats incredibly delicious.
Think of it almost as a quick, savoury souffle.
Ill happily have this for breakfast, any day!
And just quickly, when I say fluffy, I mean it.
more oil;
Prosciutto Theres a ton of flavour and seasoning packed into these paper-thin slices of cured pork!
Its a small amount of fat for a lot of flavour.
Parmesan and romano make great substitutes, or any other firm cheese that can be finely grated.
(This includes leftover Greek kefalotyri cheese from theSpanakopitaandPastitsioyou made the other week.
Wait, what do you mean you havent tried them yet??! )
;
Chives The fresh herbs of choice here.
Parsley or chervil would make a lovely alternative; and
Butter Just 10 grams / 2 teaspoons.
Dont skip this and dont reduce the amount.
If you do your omelette risks sticking to the pan.
If it does, dont complain!
The same goes for watery filling, like cherry tomatoes.
It might look a little messier than mine, or it might crack when you fold it.
1.Separate egg whites
First, separate the eggs.
Do this first while the eggs are fridge-cold because its easier to separate whites from yolks.
But its not vital for this particular recipe (as opposed to say with aPavlovawhere its essential).
2.Cook Asparagus and Prosciutto
You will need a 20cm/8 non-stickoven-proof skilletfor this recipe.
Saute the asparagusin 1 teaspoon of olive oil to soften and get the faintest blush of golden colour.
We dont want crispy prosciutto bits poking out everywhere in our delicate omelette!
Once done, transfer into a small bowl and set aside.
Wipe out the pan.
If the butter stops the gentle bubbling and starts to smoke, it is too hot.
It takes me bang-on 90 seconds by hand, or 30 seconds with an electric beater on Speed 4.
This gives you a neater finish on the surface of the omelette.
Plus, well, you know.
You definitely do NOT want to whip it so much that you have stiff peaks ie.
an elf hat (as pictured below).
Overwhipping = meringue/pavlova= omelette will crack when folded.
Any more than this and the egg whites can go from perfect to over-whipped and too stiff.
6.Briefly cook (move fast!)
At this stage, you will need to move quickly!
Now is not the time to deliberate over which Netflix movie youll watch after dinner tonight.
Smooth the surface of the omelette with a rubber spatula.
Then sprinkle the asparagus and prosciutto filling across half the omelette.
It also rises even more I told you, were making a souffle-ish omelette here!!
Fold omelette
Remove the omelette from the oven.
If that happens, dont fret!
pan-contact side now facing up).
Move swiftly and with confidence here youve got this!
And dont worry, the souffle-omelette is sturdier than you think.
Its fully cooked at this stage and will hold its shape for a while, until it starts cooling.
You arent going to destroy it in this step!
Garnish
Garnish with chives if desired.
Your hard work deserves a pretty finishing touch.
Also, egg white omelettes are always quite pale and colourless; they are supposed to be.
So a splash of colour is a good thing!
And there you have it.
A spectacular Egg White Omelette that is worthy of a place at the finest of bistros and hotel restaurants.
Puffed and proud, inside its delicately souffle-like: beautifully moist, delicate and mousse-y.
Prevent screen from sleeping
Its the absolute polar opposite of the rubbery egg white omelettes we all know and dread.
And heck, its just damn tasty.
With the added bonus that its also nutritious and healthy!
If I close my eyes, maybe I can pretend I didnt see all that food…. hes thinking.
