Spanish Omelet

• 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)

1. Saute tomato, green pepper and mushrooms in 2 tablespoons butter until tender; drain.
2. Combine eggs, water, salt and pepper; stir briskly with a fork until uniformly blended.
3. Stir in vegetable mixture, 2 tablespoons picante sauce and bacon.
4. Heat a 10-inch omelet pan or heavy skillet over a medium heat until hot enough to sizzle a drop of water.
5. Add 1 tablespoon butter and rotate pan to coat bottom.
6. 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.
7. Fold omelet in half and place on a warm platter.
8. Repeat procedure with remaining 1 tablespoon butter and egg mixture.
9. Serve with additional picante sauce, if desired.

tomato, green pepper, mushrooms, butter, eggs, water, salt, pepper, picante sauce, bacon, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725990 (may not work)