A warm, Spanish-style sauce of sauteed bell pepper, onion, mushooms, tomatoes and cooked ham is served over fluffy omelets.

Omelets with Spanish Sauce

7 tablespoons butter - divided use

1 green bell pepper, chopped
1 onion, chopped
6 tomatoes, peeled, seeded and chopped*
1 cup chopped celery
1 cup chopped mushroom
1 cup chopped cooked ham
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
12 large eggs, beaten

1. Saute chopped green bell pepper and chopped onion in 3 tablespoons butter. Add peeled, chopped tomatoes, chopped celery, chopped mushrooms, chopped ham, salt, and pepper; simmer for 10 minutes.
2. Meanwhile, melt 4 tablespoons butter in an omelet pan, 1 tablespoon at a time, and add beaten eggs, 3 at a time. Cook over medium heat until set, shaking the pan and lifting the edge. Fold each omelet over, place on a serving plate, and spoon one-fourth of the vegetable sauce on top.

Makes 4 servings.

Or substitute 1 (14-ounce) can diced tomatoes, drained. (If tomatoes are packed in juice, don't drain.)