What is the key to making a fluffy omelet? I have always made them in I guess the French manner, courtesy of David Rosengarten's show "Taste" some years ago. I enjoy them, they are thin and I like the center a little undercooked, almost gelatenous. From time to time I remember having omelets in a thicker version, I guess you would say, and cetainly fluffier, more airy. How does one acheive this ?