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Fluffy Egg White Omelette
marie

Fluffy Egg White Omelette

This Fluffy Egg White Omelette is light, airy, and protein-packed, delivering a restaurant-worthy breakfast that feels indulgent without being heavy. Made with whipped egg whites, savory cheese, and a delicate asparagus filling, it comes together quickly and proves that healthy meals can still feel special.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 omelette
Course: Breakfast, Brunch
Cuisine: European
Ingredients Method Notes

Ingredients
  

Fluffy Omelette Base
  • 3 egg whites room temperature for best volume
  • 10 g pecorino cheese finely shredded; Parmesan can be substituted
  • ½ tsp fresh chives finely chopped, plus more for garnish
  • 10 g unsalted butter
  • ⅛ tsp sea salt
  • white pepper small pinch
Filling
  • 1 tsp olive oil
  • ½ cup asparagus thinly sliced on an angle
  • 2 slices turkey prosciutto or beef bresaola thinly sliced; pork-free alternative

Method
 

  1. Heat olive oil in a small non-stick pan over medium heat. Add asparagus and sauté for 1–2 minutes until just tender and bright green.
  2. Tear the turkey prosciutto or beef bresaola into small pieces, add to the pan, and cook for about 30 seconds. Remove from heat and set aside.
  3. Place egg whites in a clean bowl. Add salt and white pepper, then whisk vigorously until soft, foamy peaks form.
  4. Gently fold in the shredded cheese and chopped chives, taking care not to deflate the egg whites.
  5. Melt butter in a non-stick skillet over low to medium-low heat. Spoon in the egg white mixture, keeping it light and fluffy.
  6. Cover and cook for 3–4 minutes until the bottom is set and the top looks matte and softly puffed.
  7. Scatter the asparagus and meat over one half of the omelette. Fold gently, cover, and cook for 1 more minute.
  8. Slide onto a plate, garnish with extra chives, and serve immediately.

Notes

Use a clean, grease-free bowl to whip the egg whites for maximum volume. Keep the heat low to maintain a soft, cloud-like texture. Asparagus can be swapped for spinach or mushrooms, and the omelette is best enjoyed fresh.