Title: Jack Barnard's Spanish Omelet
Categories: Egg Breakfast
Yield: 2 Servings

1	c	Onion, chopped finely
1/2		Salt
1	ds	Red pepper
6		Eggs
1	c	Milk
1	ds	Pepper
2	c	Canned tomatoes
1	tb	Margarine
1/2		Pepper
6	tb	Cornstarch
1		Baking powder
1/2		Salt

SAUCE:Put onions in a pan with a little water and cook until partly done. Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly for 3 hours until thick.

EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a little margarine in skillet and heat. Cook egg mixture until set, then flip over and cook other side. Put on plate and fold over. Fill with tomato sauce.

Source: SHARON BARNARD DIBBLE

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