Steps
- Preheat the oven to 400°F / 200°C. Heat 1 teaspoon of olive oil in an 8in / 20cm ovenproof nonstick skillet over medium heat.
- Cook ½ cup of thinly sliced asparagus until tender. Add 20g of paper-thin prosciutto and stir for 30 seconds, then transfer to a bowl and wipe out the skillet.
- Melt 10g of unsalted butter in the skillet over low heat until gently bubbling. Whisk 3 egg whites until thick, foamy, and still pourable, without stiff peaks.
- Briefly whisk in ½ teaspoon of finely chopped chives, ⅛ teaspoon of sea salt, and white pepper. Immediately pour into the skillet and stir for 10-12 seconds, until the base starts to set.
- Remove from the heat and tap the skillet lightly five times on a heatproof mat. Smooth the surface and scatter the filling and 10g of finely grated pecorino over half.
- Bake for 2 minutes, until cooked through. Loosen the edges and fold the empty half over the filling.
- Press the curved edge against the skillet for 30 seconds to seal. Turn onto a plate with the pan-contact side uppermost.