Fluffy Egg White Omelette with Asparagus and Prosciutto

Step 1: Preheat the oven to 200°C/390°F (180°C fan).

Step 2: Separate the eggs and place the whites in a bowl; reserve the yolks for another use. Cold eggs are easier to separate. If time allows, let the whites sit for about 20 minutes to lose their chill before whipping.

Step 3: Heat the olive oil in a 20 cm/8-inch oven-proof nonstick pan over medium heat. Add the asparagus and cook until tender. When it is nearly done, add the prosciutto and stir for 30 seconds, just to warm it through without crisping it. Transfer the filling to a bowl and set aside.

Step 4: Add the butter to the same skillet and set it over low heat. Let it melt until it bubbles gently; it should be hot but not smoking when the egg whites are ready.

Tip: If the butter stops bubbling gently and starts to smoke, briefly move the pan off the heat, then return it to the stove as the egg whites are nearly ready.

Step 5: Whisk the egg whites until opaque, fluffy and creamy, but do not beat them to stiff peaks. The mixture should be thick enough for a figure eight drawn on the surface to remain visible without sinking, yet still pourable. Whisking takes about 90 seconds by hand or 30 seconds with an electric beater on Speed 4.

Tip: Stop before stiff peaks form; overwhipped whites can make the omelette crack when folded.

Step 6: Add the chives, salt and pepper. Whisk just a few times to mix them through.

Tip: Work quickly and avoid overwhisking.

Step 7: Immediately pour the egg whites into the hot skillet and spread them across the surface with a spatula. Stir for 10 to 12 seconds, until the whites begin to set on the base.

Step 8: Remove the skillet from the stove and lightly tap it five times on the stove grates or a heat mat to release bubbles from the base.

Step 9: Sprinkle the asparagus, prosciutto and pecorino over half the omelette, on the side opposite the handle.

Step 10: Transfer the skillet to the oven for 2 minutes.

Step 11: Remove the skillet from the oven. Run a rubber spatula around the edges and under the side without the filling, then carefully fold the omelette in half to cover the filling.

Step 12: Press the rounded edge of the omelette against the side of the pan for 30 seconds to seal the edge.

Step 13: Hold a plate at a 45-degree angle against the skillet. Flip the omelette onto the plate so it lands upside down, with the side that touched the pan facing up.

Step 14: Garnish with chives and serve immediately.