Cloudy Egg White Omelette
4 people
00h 12
00h 17
Cloudy Egg White Omelette
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Ingredients and Method
Ingredients
- 3 egg whites
- 10 g pecorino cheese
- 10 g butter
- 8 green asparagus, chopped
- 2 slices of white ham cut into strips
- 1 tablespoons of olive oil
- 1 tablespoons of finely chopped chives
- Salt, pepper
Method
- Heat the pan over a medium heat and wait until the Thermal-Signal has turned completely red before adding your ingredients.
- Add the oil to the pan and fry the asparagus for 10 minutes until tender. Add the ham and fry for 2 minutes. Set aside.
- Whisk the egg whites with a pinch of salt. They should remain opaque, frothy and creamy.
- Put the butter in the pan and melt it. Place 4 circles of egg whites on top and smooth the surface with a spatula. Sprinkle with pecorino cheese. Cook for 5 minutes over medium heat.
- Place the ham and asparagus mixture on half the circles. Season with salt and pepper and cover with the remaining omelette circles.
- Sprinkle with chopped chives and serve immediately.
- Tip: Set the yolks aside to use in a custard.
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