Egg white omelette

Whisk the whites until lightly foamy, then pour them into a lightly oiled non-stick frying pan over a medium-low heat. Cook until nearly set, then fold; a high heat can make the omelette rubbery.

No. For a softer texture, whisk a tablespoon of water into the whites instead; milk is optional and can make the omelette less delicate.

Try cooked mushrooms and spinach, grated Cheddar, or smoked salmon with chives. Cook watery vegetables such as mushrooms first, so their liquid does not make the omelette soggy.

Cook it until it is set all the way through and steaming hot. The Food Standards Agency advises cooking food to 70°C for 2 minutes; a food thermometer can check the centre.

Cool it and refrigerate it within 2 hours, then eat it within 48 hours. Reheat it until steaming hot throughout, and only reheat it once.

Yes. Pour the carton whites into a bowl, whisk briefly and cook them in the same way as fresh egg whites; use any opened product within the time stated on its packaging.

Yes. Per 100 g, an egg white omelette has 48 kcal, compared with 153 kcal for a whole-egg omelette. The whole-egg version has 11.4 g fat per 100 g, compared with 0 g.