1. Make sure the pan is hot when you put the egg whites in. I usually use a medium to medium-low heat, so they don't turn out like rubber.
2. Use a nonstick pan. Spray the warmed pan generously with cooking spray, on the bottom and up the sides a bit. Oil just doesn't work as well.
3. Pour the egg whites in immediately, season if you didn't already season the mixture.
4. Cover the pan! This eliminates the need for flipping.  If you don't have a lid that works with your pan, a cooking sheet, large baking pan, or a bigger frying pan will all work just fine - just be careful not to burn yourself like I usually do, haha.
5. I find the whites are cooked within a minute, two at the very most. Don't overcook or they'll be rubbery. Fill as desired, fold over, slide onto a plate. Voila!
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