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(The finishing touch to a vegetarian breakfast or supper. Use fresh brown farm eggs for the omelets and serve with guacamole and sour cream.)

2 teaspoons butter
1/4 teaspoons garlic powder
1/4 cup chopped onion
1/3 diced celery
1/2 cup chopped green pepper
1/4 teaspoon paprika
1/4 teaspoon dried oregano leaves
8 oz. tomato sauce
3 oz. sliced mushrooms (drained)
9 pitted ripe olives (sliced thick)
1 1/3 cups coarsely chopped fresh tomatoes

In hot butter, medium skillet saute onion, celery, and green pepper until tender, about 5 minutes.

Add salt, pepper, paprika, oregano and tomato sauce. Bring to a boil, reduce heat and simmer uncovered 10 minutes.

Add mushrooms, olives and tomatoes. Cook stirring until heated through.

To serve, fold half puffy omelet over other half. Pour some of sauce over omelet, pass rest.

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