Omelet

Beat the eggs just until the whites and yolks combine, then pour into a warm buttered pan over medium-low heat. Stir gently as the eggs begin to set; fold while the centre is still slightly glossy, as it will finish cooking from the residual heat.

A two- or three-egg omelet usually takes about 3–5 minutes over medium-low heat. Keep the heat gentle so the underside does not brown before the top sets; fold it when the centre is just a little soft.

Cook watery fillings such as mushrooms, tomatoes and spinach first, then add them with grated cheese, herbs or cooked ham just before folding. This keeps the omelet from turning soggy; classic combinations include cheese and herbs or mushroom and cheese.

Refrigerate leftovers in a covered container within 2 hours and eat them within 3 days. Reheat once in a pan over low heat, turning it as needed, until steaming hot throughout; microwaving works too, but can make the eggs rubbery.

You can, though the texture may become watery or rubbery after thawing. Cool it quickly, wrap individual portions tightly and freeze; thaw in the fridge overnight and reheat until steaming hot throughout.

An omelet is cooked as a single layer and folded around its filling, while scrambled eggs are stirred into soft curds as they set. For a tender omelet, stop cooking before the centre looks completely dry.

A large omelet portion of about 61 g provides 7.3 g of protein. Adding cheese or cooked meat increases the amount, while vegetables contribute comparatively little.

A 61 g portion contains 1.5 g of saturated fat. Butter and cheese add more, so cooking with a small amount of oil and choosing a lighter filling keeps the total lower.