Creole Rice Omelet

Description
Makes 6 servings.

Creole Sauce

 * ¼ cup chopped onion
 * ¼ cup slivered green pepper
 * 1 tablespoon butter or margarine
 * 1 x 8-ounce can tomato sauce with mushrooms
 * salt and ground black pepper to taste
 * 1½ cups hot cooked rice

Omelet

 * 6 eggs, beaten
 * ½ teaspoon salt
 * 1 tablespoon butter or margarine
 * 3 x 4-x4-inch slices Swiss cheese
 * ¼ cup stuffed olives, sliced, for garnish

Directions

 * 1) Cook onion and green pepper in butter in small skillet over medium heat until tender crisp.
 * 2) Add tomato sauce, salt and pepper; simmer 5 minutes. Stir in rice.
 * 3) Combine eggs, salt and ¼ cup water.
 * 4) Melt butter in 10-inch skillet until hot; pour in egg mixture. When mixture begins to set, spoon on Creole Sauce; top with cheese.
 * 5) Continue cooking until just set and cheese has melted.
 * 6) Garnish with sliced olives