I do not eat eggs, but I make omelets like it is my calling. There is something almost absurd about that fact, and yet it is entirely true. In my kitchen, I am the person who can turn three cheeses, a handful of colorful peppers, a little red onion, and a choice of bacon or sausage into a breakfast that feels equal parts comforting, beautiful, and memorable. I have always thought omelets look pretty. There is something elegant about them, even before the first bite. The soft fold of eggs, the bright color of sautéed peppers, the sheen of melted cheese, and the savory warmth of the filling all come…