Spanish Omelet - cooking recipe

Ingredients

3/4 c. diced tomato
1/2 c. chopped green pepper
1/2 c. sliced fresh mushrooms
1/4 c. butter or margarine, divided
6 eggs
1/4 c. water
1/2 tsp. salt
dash of pepper
2 Tbsp. picante sauce
4 slices bacon, cooked and crumbled
picante sauce (optional)

Preparation

Saute tomato, green pepper and mushrooms in 2 tablespoons butter until tender; drain.
Combine eggs, water, salt and pepper; stir briskly with a fork until uniformly blended.
Stir in vegetable mixture, 2 tablespoons picante sauce and bacon.
Heat a 10-inch omelet pan or heavy skillet over a medium heat until hot enough to sizzle a drop of water.
Add 1 tablespoon butter and rotate pan to coat bottom.
Pour half of egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.
Fold omelet in half and place on a warm platter.
Repeat procedure with remaining 1 tablespoon butter and egg mixture.
Serve with additional picante sauce, if desired.