MEDITERRANEAN OMELET
(Serves 4 to 6)


ingredients

8 eggs
1/4 c. milk
4 slices bacon, crisp cooked, drained and crumbled
2 Tbsp. chopped green onion
1/4 tsp. salt
dash of pepper
1/2 c. sliced fresh mushrooms
2 Tbsp. butter or margarine
1/2 c. (2 oz.) shredded sharp natural Cheddar cheese
1 recipe Mediterranean Sauce

preparation

With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy. In 12-inch skillet, cook mushrooms in butter or margarine just until tender. Remove from heat and add to egg mixture. Return mixture to same pan and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. When egg is set, remove from heat. Sprinkle with cheese. Roll onto platter. Spoon Mediterranean Sauce over.

Mediterranean Sauce:

ingredients

2 Tbsp. finely chopped onion
2 Tbsp. chopped green pepper
1/2 clove garlic, minced
1 Tbsp. butter
1 Tbsp. olive oil
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire sauce
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/8 tsp. pepper

preparation

Allow 1 whole small tomato or 1/2 large tomato per person. Cut tomatoes in half; dot with butter. Sprinkle lightly with garlic powder and basil leaves. Bake at 375 to 400° for 15 to 20 minutes, or until soft and bubbly. If oven is at 350°, allow 25 minutes.

Nice with tuna casserole or fish.