egg white omelette

Recipe video above. If the words &quot;Egg White Omelette&quot; conjures visions of a bland mat of white rubber, be prepared to have your mind blown. Because this omelette is Amazing - with a capital &quot;A&quot;!It&#039;s a very worthy way to use up leftover egg whites after making something using egg yolks.I&#039;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&#039;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! : )

Egg White Omelette (Fluffy, Soufflé-style)

egg whites ((Note 1))

grams/ 1/3 oz pecorino (, finely shredded (sub parmesan, Note 2))

tsp chives (, finely chopped + extra for garnish)

grams/ 2 tsp unsalted butter

sea salt

white pepper

olive oil

asparagus

prosciutto ((20 grams/ 2/3 ounces))

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&quot; 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&#039;s just opaque, fluffy and creamy.  Do not take it to &quot;stiff peaks&quot;. 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 &quot;elf hats&quot; (see in post for photo), that&#039;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&#039;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!

This egg white omelet is packed with vegetables and is super healthy. It only takes 25 minutes to make, but it tastes restaurant quality.

Egg White Omelet

black pepper

avocado oil

¼ medium onion, (thinly sliced)

½ medium red bell pepper, (thinly sliced)

½ medium zucchini, (thinly sliced)

garlic, (thinly sliced)

crispy bacon; crumbled ((optional))

parmesan ((optional))

Egg white

Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). As a food oil, it is used as an ingredient in other dishes, and as a cooking oil. It is also used for lubrication and in cosmetics, where it is valued for its supposed regenerative and moisturizing properties.

Onion

Red Bell Pepper

Sea salt

In a medium bowl, whisk the eggs whites, 1/2 a teaspoon of sea salt, and ground pepper until frothy.

Heat the avocado oil in a large skillet over medium-high heat.

Add the onion, bell pepper, and 1/2 a teaspoon of sea salt and sauté until slightly softened, about 3 minutes.

Add the zucchini and the garlic and sauté until slightly softened, about 3 more minutes.

Pour the egg white mixture over the veggies and tilt the pan, allowing the eggs to spread to every corner.

Turn the heat to low.

Cover and cook for 3-5 minutes or until the egg whites are no longer translucent.

Remove the lid and flip the omelet. You can use two spatulas to make things easier. Alternatively, you can place a large plate board over the skillet and invert the omelet onto the plate before sliding it back into the pan.

Cook for another minute.

Cover half of the eggs in the bacon and grated parmesan, if you&#39;re using them.

Fold the omelet over the cheese and bacon to create a half-moon shape

Cover, turn the heat off, and let sit for 1-2 minutes or until the cheese has melted. If you choose not to add bacon or parmesan, you can skip this step and serve right away.

Cut in half and serve.

Top 2 egg white omelette recipes from across the web

The most viewed egg white omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Egg White Omelette (Fluffy, Soufflé...

Egg White Omelet

Top 2 egg white omelette recipes from across the web

The most viewed egg white omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Egg White Omelette (Fluffy, Soufflé...

Egg White Omelet

The most viewed egg white omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine