Ok, so I am trying to figure out how chef's make their egg omelets so light and fluffy. I Love to make omelets but mine are never fluffy. My favorite kinds are Denver (bell peppers, ham, cheeze, onion) and Salmon. Albertson's used to sell this Salmon spread that worked GREAT in them. Since they don't anymore, does anyone know of a way to get a good tasting salmon spread to put in omelets?

Maybe we could make this a cooking thread, your favorite breakfast recipe. hand it over. Especially those old family secrets.