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Jack Barnard's Spanish Omelet

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      Title: JACK BARNARD'S SPANISH OMELET
 Categories: Eggs, Breakfast
      Yield: 2 Servings
 
      1 c  Onion, chopped finely
    1/2    Salt
      1 ds Red pepper
      6 ea 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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