The filling for this omelet can be made in advance, so that the omelet may be very quickly prepared for a hurried meal.

2	tbsp	Fat
3	tbsp	Green pepper, chopped
3	tbsp	Onion, chopped
1	lg	Tomato, peeled and diced
3	tbsp	Celery, chopped
1/4	C	mushrooms, chopped
1/2	tsp	Salt
	Dash of	Pepper & cayenne

• Heat the fat, add the green pepper and onion, and sauté until soft. Add the tomato, celery, mushrooms, salt, pepper, and cayenne; cook over low heat until the tomato is tender. Keep hot while preparing the omelet as follows:

  5		Eggs, separated
  1/2	tsp	Salt
  	Dash of	Pepper and cayenne
  5	tbsp	Hot water
  1	tbsp	Fat

  • Beat the egg yolks until thick and lemon colored; add the salt, pepper, cayenne, and hot water; mix well; fold into the stiffly beaten whites.
  • Heat the fat in a heavy frying pan or omelet pan, pour in the egg mixture, and spread it evenly over the bottom of the pan. Cook over low heat until delicately browned on the bottom. Then place in a 350° oven for about 10 minutes or until top of omelet springs back when pressed lightly with the finger.
  • Pour the hot tomato mixture over half the omelet, fold over, and turn out onto a hot platter. Garnish with parsley and serve at once.

    Serves 4 or 5