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Three egg whites – The fresher the better, because they fluff up better;
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Asparagus – I like using asparagus so that we’ll be in keeping with the healthy spirit of egg white omelets since you need very little fat to sauté them. It only takes a teaspoon of olive oil, compared to say mushrooms where you need lots (like, lots!) more oil;
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Prosciutto – There’s a ton of flavor and seasoning packed into these paper-thin slices of cured pork! Just 20g / 0.6 ounces (about 2 paper-thin slices) is all you need;
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Pecorino cheese – Another flavor booster, but just 10 grams / 1/3 ounce! Pecorino is a hard, very savoury cheese like parmesan, so you get big bang for your calorie buck. It’s a small amount of fat for a lot of flavour.
Parmesan and romano make great substitutes, or any other firm cheese that can be finely grated. (This includes leftover Greek kefalotyri cheese from the Spanakopita and Pastitsio you made the other week. Wait, what do you mean you haven’t tried them yet??! ) ;
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Chives – The fresh herbs of choice here. Parsley or chervil would make a lovely alternative; and
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Butter – Just 10 grams / 2 teaspoons. Don’t skip this and don’t reduce the amount. If you do your omelet risks sticking to the pan. If it does, don’t complain!
