Separate the eggs, putting the egg whites in a large bowl. Reserve the yolks in a measuring jug.
Whisk the egg whites with an electric beater, until they form stiff peaks, as when making a Meringue.
Place your frying pan on a medium heat.
Now sprinkle in your desired ingredients and carefully fold in. Take care not to flatten the egg whites.
Beat the egg yolks with a fork and pour in last (if using), quickly folding over with a spoon.
Now pour everything out of the mixing bowl straight into the hot frying pan, with some oil from the sun dried tomatoes in it for flavour.
Cook each side until a golden brown. You can generally tell when the omelette is ready to turn over because the egg starts to rise and firm.
Once ready, serve and eat immediately while still light and fluffy.
You must use an electric mixer with a whisk, not a stick mixer, or the egg whites won't stiffen properly.
You can really use any flavouring you like or just eat plain.
All, one or none of the yolks can be used.
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