You can't bake an omelet without breaking an egg

Which came first, the chicken or the egg

You can't unscramble an egg

Don't kill the goose with the golden egg

Egg whites add volume and protein to your omelet with few calories and no extra fat or cholesterol. You can find other alternatives like egg substitutes in the dairy aisle, which scramble and cook up just like eggs. But unlike whole eggs, they are virtually fat- and cholesterol-free.

For two years I would just make that. I would concentrate on making the perfect omelet... It was important to me to be able to make a perfect omelet with nothing in it.