Tip 1:
Use a well-seasoned cast iron frypan or a non-stick pan. To ensure the right thickness, use a 20cm for a three-egg omelette (serves 1) up to 28cm for eight eggs (serves 2-3).

Tip 2:
Use the freshest eggs you can find.

Tip 3:
For a high-protein, low-fat option, use 6 eggwhites in place of the 3 eggs.

Tip 4:
When the egg is just set but still soft, scatter over your favourite fillings. Try pan-fried mushrooms with garlic snd parsley, and asparagus (pictured); smoked salmon or flaked smoked cod; prosciutto and roast capsicum; ham and gruyere; or tomato and basil.