Omelet a la Creole
2 tbsp butter
1 small onion
1 green pepper
1 1/2 cps canned tomatoes
1/4 cp milk
3/4 tsp salt
1/8 tsp pepper
1/2 tbsp flour
1 - Melt one tbsp of butter; add the onion and green pepper, minced.
2 - Fry until yellow; add the tomatoes together with 1/2 tsp of sugar and salt
3 - Let simmer while preparing the omelet.
4 - To do this separate the eggs, beat the whites stiff and the yolks lemon colored.
5 - Add the milk, salt, pepper and flour to the yolks and fold in the whites.
6 - Transfer to a heated frying pan to which the remaining butter has been added
and cook slowly, lifting the omelet around the edges so that the uncooked portion
7 - When brown on the bottom, place under the broiler a moment to firm the top.
8 - Spread half the tomato sauce over the omelet; cut at right angles to the handle,
fold over; transfer to a heated platter and serve with the additional sauce.
If desired, 1/2 cp chopped mushrooms and 8 chopped olives may be added to the tomato sauce.