Here in Colorado and perhaps even elsewhere in the U.S., there’s no diner breakfast more famous than the Denver Omelet — except maybe biscuits and gravy. You know how the Denver Omelet goes — lots of browned onions, green peppers, diced ham and some ooey-gooey orange cheese. It should be cooked firm and golden brown unlike the pale and buttery French omelets. And while I’m totally fond of a Denver omelet or a French omelet (mushrooms, please), for that matter, I have for quite a while enjoyed a different sort of southwestern egg breakfast here in my kitchen in Colorado Springs. My tender little elegant omelet is whisked with salsa rather than cream or water. It’s cooked slowly and gently in a covered skillet rather than at breakneck speed with constant whisking in an open pan à la française (like the French). Occasionally I turn the burner off toward the end, but leave the covered pan on it for another minute or two to slowly finish cooking my omelet. Good trick to have up your sleeve for any eggs (and some other things, too) you make to avoid an overcooked fry-up.