Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Fluffy Egg White Omelette (Soufflé-style) Recipe
Right here’s a recipe for a spectacular, significantly fluffy Egg White Omelette. It’s like a savoury soufflé, standing tall at over 4 cm / 1.7″ excessive, filled with asparagus and prosciutto. Lastly, a wholesome breakfast omelette that’s additionally equally scrumptious!
This recipe is a useful means to make use of up leftover egg whites when you’ve made a recipe utilizing simply the egg yolks.
Most of the time, an egg white omelette is a depressing, bland and rubbery excuse for a breakfast. Normally it’s an afterthought to keep away from losing egg whites leftover from utilizing the yolks for a particular recipe. Different occasions, it’s a self-imposed torture. Particularly, the dreaded “d” phrase – DIET. 😩
However guess what?
You can make a really nice egg white omelette. One which’s fluffy and cloud-like. One that appears correctly appetising. And most significantly, one which’s extremely scrumptious.
Consider it virtually as a fast, savoury soufflé.
I’ll fortunately have this for breakfast, any day!
And simply rapidly, once I say fluffy, I imply it. THIS fluffy! ↓↓↓
To make an Egg White Omelette that’s genuinely scrumptious, you have to add flavour as a result of egg whites themselves are pretty bland.
Right here’s what I selected to ship most flavour with minimal energy, with out compromising the fragile fluffiness of the omelette:
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Three egg whites – The brisker the higher, as a result of they fluff up higher;
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Asparagus – I like utilizing asparagus in order that we’ll be in line with the wholesome spirit of egg white omelettes because you want little or no fats to sauté them. It solely takes a teaspoon of olive oil, in comparison with say mushrooms the place you want tons (like, tons!) extra oil;
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Prosciutto – There’s a ton of flavour and seasoning packed into these paper-thin slices of cured pork! Simply 20g / 0.6 ounces (about 2 paper-thin slices) is all you want;
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Pecorino cheese – One other flavour booster, however simply 10 grams / 1/3 ounce! Pecorino is a tough, very savoury cheese like parmesan, so that you get huge bang to your calorie buck. It’s a small quantity of fats for lots of flavour.
Parmesan and romano make nice substitutes, or some other agency cheese that may be finely grated. (This contains leftover Greek kefalotyri cheese from the Spanakopita and Pastitsio you made the opposite week. Wait, what do you imply you haven’t tried them but??! 🙀) ;
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Chives – The contemporary herbs of selection right here. Parsley or chervil would make a beautiful different; and
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Butter – Simply 10 grams / 2 teaspoons. Don’t skip this and don’t cut back the quantity. When you do your omelette dangers sticking to the pan. If it does, don’t complain! 😈
Oh, I additionally forgot to incorporate 1 teaspoon of olive oil within the above picture, for sautéing the asparagus and prosciutto.
Facet notice on different filling choices: You may actually stuff this with something you need, however simply keep in mind that the heavier the filling is, the extra it inhibits the fluffiness. The identical goes for watery filling, like cherry tomatoes.
I’m going to be sincere with you: you may not nail this the primary time. It’d look a bit messier than mine, or it would crack if you fold it.
And that’s completely okay. Having examined these egg white omelettes extra occasions than I’ll ever admit to you, what I can inform you for certain is that this: Even when it doesn’t look as neat, it would nonetheless be fantastically soufflé-like inside and scrumptious!
1. Separate egg whites
First, separate the eggs. Do that first whereas the eggs are fridge-cold as a result of it’s simpler to separate whites from yolks. When you’ve got the time to go away the egg whites for 20 minutes or so to de-chill, they’ll fluff up higher, and sooner. Nevertheless it’s not very important for this specific recipe (versus say with a Pavlova the place it’s important).
I discover it best to go the yolk backwards and forwards between the shell, permitting the whites slip out. When you’re not snug doing this, simply maintain the yolks gently in your fingers and let the whites slip via them.
2. Cook dinner Asparagus and Prosciutto
You will have a 20cm/8″ non-stick oven-proof skillet for this recipe. We use only one skillet to prepare dinner the asparagus and prosciutto, adopted by the omelette, earlier than ending it within the oven.
Sauté the asparagus in 1 teaspoon of olive oil to melt and get the faintest blush of golden color. Add the prosciutto and stir for 30 seconds, principally to heat it via versus cooking to make it crisp. We don’t need crispy prosciutto bits poking out in every single place in our delicate omelette!
As soon as performed, switch right into a small bowl and put aside. Wipe out the pan.
3. Soften butter and pre-heat pan
Subsequent, add the butter for cooking the omelette into the identical skillet and set the skillet on a low warmth. To gauge when the pan is on the proper temperature, search for when the butter has gone from foamy to having little bubbles gently scorching within the skillet. In an ideal world it will occur on the actual second you’re able to pour the egg whites in!
If the butter stops the mild effervescent and begins to smoke, it’s too sizzling. Simply transfer the pan off the warmth briefly to chill it barely, then return it to the range simply earlier than you end the omelette combination.
4. Whisk egg whites
Subsequent, whisk the egg whites till they turn into white and fluffy, however earlier than stiff peaks type (like we do when making pavlova and meringues). See beneath for goal thickness.
It takes me bang-on 90 seconds by hand, or 30 seconds with an electrical beater on Velocity 4. I desire doing it by hand since you don’t incorporate an excessive amount of air, which means the bubbles are smaller and tighter. This offers you a neater end on the floor of the omelette.
Plus, effectively, . Free exercise! 💪🏼
How a lot to whip the egg whites
Your objective is to whip the egg whites sufficiently so it’s thick sufficient for a mound to take a seat on the floor, but remains to be pourable, as pictured beneath. I generally name this, “no peaks” – which means it’s whipped sufficient to carry a form (like a determine eight, pictured beneath) however won’t maintain tender nor stiff peaks. You positively do NOT need to whip it a lot that you’ve stiff peaks → ie. an “elf hat” (as pictured beneath).
Overwhipping = meringue/pavlova = omelette will crack when folded.
5. Add chives and salt
Transferring rapidly, whisk the chives, salt and pepper in. Actually whisk it simply 2 to three occasions to disperse. Any greater than this and the egg whites can go from good to over-whipped and too stiff.
6. Briefly prepare dinner (transfer quick!)
At this stage, you’ll need to maneuver rapidly! Now isn’t the time to deliberate over which Netflix film you’ll watch after dinner tonight. Right here’s what you have to do, and do with out skipping a beat:
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Scorching butter: Ensure that the skillet is sizzling and you may see little bubbles scorching within the butter (see earlier notes and picture in step 3);
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Pour eggs in: Instantly pour the whipped whites into the skillet. When you whipped it to the correct consistency, it ought to pour versus having to dollop in;
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Stir 10 seconds: Stir utilizing a rubber spatula for 10 to 12 seconds to start out cooking the omelette, identical to you’d an everyday omelette;
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Take away from range: When you see that the egg whites are beginning to set on the bottom of the pan (it actually takes 10 seconds), take away it from the range; and
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Faucet 5 occasions: Then faucet the pan flippantly on a warmth mat or range grates 5 occasions to burst air bubbles on the bottom (so that you don’t find yourself with craters on the floor of the omelette).
Subsequent, we’re going to stuff it and end cooking the omelette within the oven throughout which era it would rise a bit extra.
7. Filling
When you get to this stage, the omelette is half-cooked and set, and we are going to end it off within the oven to totally prepare dinner via.
Clean the floor of the omelette with a rubber spatula. Then sprinkle the asparagus and prosciutto filling throughout half the omelette. High with pecorino.
You must unfold the filling over the half of the omelette instantly reverse the deal with (as pictured above) so it’s simple to prove on to a plate as soon as the omelette is cooked (see beneath).
8. End in oven
Switch omelette to a 200°C/390°F pre-heated oven for two minutes, simply to complete cooking it via. It’s fairly a fluffy omelette (about 4 cm / 1.7″ tall) so when you solely use the range, the skin of the omelette finally ends up overcooked earlier than the within cooks via.
It additionally rises much more – I advised you, we’re making a soufflé-ish omelette right here!!
9. Fold omelette
Take away the omelette from the oven. Run the spatula across the edges and below of the aspect of the omelette with out topping (to make sure it’s not caught). Now whereas tilting the pan barely in direction of the topping aspect (gravity helps us with the folding), gently fold the omelette in half over the filling aspect.
That is the half you should have issues with if the whites are whipped till stiff as a result of the omelette will crack if you go to fold it. If that occurs, don’t fret! Simply patch it up as greatest you’ll be able to, then flip the omelette over within the pan to cover / seal the “messy” aspect.
10. Set omelette aspect – 30 seconds
With the skillet tilted, gently press the rounded fringe of the omelette in opposition to the sting of the skillet. Do that for 30 seconds to seal the fold and neaten up the seam of the omelette;
11 & 12. Prove onto plate
Maintain a plate at a forty five diploma angle in opposition to the skillet. Then flip the omelette out by flipping the skillet over the plate so the omelette flips out and finally ends up on the plate the wrong way up (ie. pan-contact aspect now going through up). Transfer swiftly and with confidence right here – you’ve acquired this! And don’t fear, the soufflé-omelette is sturdier than you suppose. It’s totally cooked at this stage and can maintain its form for some time, till it begins cooling. You aren’t going to destroy it on this step!
13. Garnish
Garnish with chives if desired. And why not? Your laborious work deserves a reasonably crowning glory. 😇 Additionally, egg white omelettes are at all times fairly pale and colourless; they’re purported to be. So a splash of color is an effective factor!
And there you might have it. A spectacular Egg White Omelette that’s worthy of a spot on the most interesting of bistros and lodge eating places. Puffed and proud, inside it’s delicately soufflé-like: fantastically moist, delicate and mousse-y. It’s absolutely the polar reverse of the rubbery egg white omelettes everyone knows and dread.
And heck, it’s simply rattling tasty. With the added bonus that it’s additionally nutritious and wholesome! – Johnsat x
Ingredients
- 3 egg whites (Note 1)
- 10g/ 1/3 oz pecorino , finely shredded (sub parmesan, Note 2)
- 1/2 tsp chives , finely chopped + extra for garnish
- 10g/ 2 tsp unsalted butter
- 1/8 tsp sea salt
- 1 small pinch white pepper
- 1 tsp olive oil
- 1/2 cup asparagus , finely sliced on an angle (~2 spears, 25g/1 oz)
- 2 paper-thin slices prosciutto (20g/ 2/3oz)
Instructions
- 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.
- 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'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.
- 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!
Notes
1. Egg whites – Fresher is better, for fluffier omelettes. To separate, pass yolk back and forth between the broken shell halves, allowing the whites to slip out. Alternatively hold the egg gently in your fingers and let the whites slip through them, keeping yolk in your hand.
2. Pecorino cheese – freshly grated, it looks like a lot more than it actually is, around 1/4 cup!
Parmesan or romano are a perfect sub here, or even kefalotyri Greek cheese (from Greek dishes like Pastitsio and Spanakopita)
3. Hot skillet timing – If the butter / skillet stops bubbling and starts to smoke, it’s too hot. Remove pan from the heat while you’re whisking the whites, then return it to heat as you get close to completing the whisked egg whites.
Timing is key here because you don’t want the whipped whites to sit around in the bowl any longer than necessary as they will start to turn back into liquid whites (you have about 30 seconds, tops). However the butter also needs to be sufficiently hot otherwise the omelette may stick to the pan or it may begin to deflate because it’s cooking too slowly.
4. Make ahead – This dish can’t be made ahead! The omelette will deflate as it cools.
4. Nutrition per omelette.
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