Egg-white Omelette

Calorie-free.

Serves 1

4 egg whites, preferably free-range organic

Salt and freshly ground pepper (careful with the salt)

2 tbsp of freshly chopped herbs, eg, parsley, chives, tarragon, thyme or rosemary

Your chosen filling (optional)

1 dessertspoon clarified butter or olive oil

Omelette pan, preferably non-stick, 23cm (9 inch) diameter

Warm a plate in the oven. Whisk the eggs whites in a bowl, just enough to break up the albumen with a fork or whisk. Season with salt and freshly ground pepper. Put the warm plate beside the cooker.

Heat the omelette pan over a high heat — add the clarified butter or oil, it should sizzle immediately. Pour in the egg mixture. It will start to cook instantly so quickly pull the edges of the omelette towards the centre with a metal spoon or spatula, tilting the pan so that the uncooked mixture runs to the sides 4 or 5 times. Continue until most of the egg is set and will not run any more. The centre will still be soft and slightly undercooked at this point but will continue to cook on the plate. If you are using a filling, spoon the hot mixture in a line across the centre at this point.

To fold the omelette: Flip the edge just below the handle of the pan into the centre, then hold the pan almost perpendicular over the plate so that the omelette will flip over again, then half roll half slide the omelette on to the plate so that it lands folded in three. (It should not take more than 30 seconds in all to make the omelette, perhaps 45 if you are adding a filling).