Omelette

Beat the eggs just until the whites and yolks are combined. Pour them into a buttered non-stick pan over medium-low heat, gently draw the setting egg from the edges into the middle, then fold while the top is still slightly glossy; it will finish cooking on the plate.

Cook wet or slow-cooking fillings, such as mushrooms, spinach or peppers, first and drain off excess liquid. Add them when the eggs are nearly set, then fold the omelette over so the filling warms without making the eggs watery.

Cheddar with spring onions, mushrooms with parsley, or cooked ham with cheese are reliable fillings. Serve it with a green salad, toast or roasted tomatoes; for a Spanish-style potato omelette, cook thinly sliced potatoes and onion before adding the eggs.

A French omelette is cooked quickly in a pan, kept soft inside and folded or rolled around its filling. A frittata is thicker, usually contains its additions throughout, and is cooked gently until set, often finished under a grill.

Cool it promptly, refrigerate in a covered container within two hours, and eat it within three days. Reheat it until steaming hot throughout, or serve it cold straight from the fridge.

You can, but the eggs may turn slightly rubbery or watery after thawing. Cool it, wrap individual portions well, freeze, then thaw overnight in the fridge and reheat until steaming hot.

The underside should be set and lightly golden, while the centre can remain a little soft if you prefer it that way. For young children, pregnant people or anyone at higher risk from food poisoning, cook until the egg is fully set throughout.