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Omelets with Spanish Sauce

1 green bell pepper, chopped
1 onion, chopped
7 tablespoons butter, divided use
6 tomatoes, 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.