Just the thing for a special brunch.

Ingredients

• 3 tbsp. chopped green pepper
• 3 tbsp. chopped onion
• 1 clove garlic, minced
• One 8 oz. can tomato sauce

• 1/2 tsp. Worcestershire sauce
• 2 eggs
• Salt and pepper
• 1 tsp. butter

Instructions

1. In a small saucepan, cook green pepper, onion and garlic in 1 teaspoon butter until tender. Stir in tomato sauce and Worcestershire sauce. Bring to a boil, lower heat and simmer 5 minutes. This is enough to fill up to 4 omelets.

2. In a small bowl, beat eggs with 2 tablespoons water, salt and pepper. Melt 1 teaspoon butter in a 7 inch omelet pan and, when it is hot, pour in the egg mixture. Carefully push cooked portions at edges to the center, so uncooked portions can reach the hot pan surface, tilting pan as necessary. When top is thickened and no visible liquid egg remains, spoon some of sauce across the center. Fold over sauce and invert onto a plate. Makes 1 omelet.

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Find more about:

• Back-to-School |
• Eggs & Omelets |
• Green Bell Pepper |
• Onions |
• Red Bell Pepper |
• Tomato Sauce |
• Whole Eggs

Related Categories:

• Eggs & Omelets |
• Back-to-School Egg Recipes