I really stink at separating egg yolks and whites, so I cheat and buy the little carton of eggs whites. I heat the non-stick pan and pour just enough egg whites to cover the bottom and I cook them on low until the top is almost solid as well. The edges will most likely start peeling away from the sides when it is ready to turn. I shake the pan to loosen the eggs and do the in the air flip to cook the other side.
When they are done, I let them cool and store them in the fridge. They are good cold with lunchmeat wrapped in them, or use them to make your breakfast burritos. They can even make a cold omelet on the go.
If you are a follower of the Point Plus system, using 2-3 egg whites will result in a points value of 1. Works for me!
One piece of advice:
Do NOT add anything to the egg whites while they are cooking. They will not hold together very well. Add everything to the inside after they are cooked.