In a large bowl, whisk the egg whites, preferably with an electric beater, until they form stiff peaks, as when making meringue.
Put a frying pan over a medium heat with some oil from the sun-dried tomatoes.
Sprinkle the cheese, sun-dried tomatoes, ham, basil and oregano into the egg whites and carefully fold in, taking care not to knock the air out of the egg whites.
Beat the egg yolks with a fork and add them to the bowl, if using them, quickly folding them in with the side of a metal spoon.
Now pour the contents of the mixing bowl straight into the hot frying pan. You can generally tell when the underside is cooked and nicely browned, and the omelette is ready to turn over as the egg starts to rise and firm up.
Serve and eat immediately while still light and fluffy, accompanied by a green salad.
You really have to use an electric mixer with a whisk here, rather than a stick mixer, or the egg whies won't stiffen properly. You can add any combination of flavourings you like or just leave the omelette plain. All, one or none of the yolks can be used.
*Inspired by David E. featured in the Realfood Cookbook
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