Olive Omelet - cooking recipe

Ingredients

1/2 c. ripe olives
2 Tbsp. butter or margarine
1 1/4 c. sliced celery
1/3 c. chopped onions
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. black pepper
tomato sauce

Preparation

Cut olives into large pieces.
Melt butter in 10-inch skillet; add celery and onions and cover and cook slowly 10 minutes. Separate eggs and beat yolks well.
Combine with milk.
Add salt to egg whites and beat until stiff.
Fold in egg yolk mixture, olives, onions, celery and pepper.
Turn into same skillet.
Bake at 350\u00b0 for 20 to 25 minutes until top springs when touched. Crease and fold in half.
Serve with well seasoned tomato sauce.