Creole Rice Omelet

Description
Makes 6 servings.

Ingredients

 * Creole Sauce:
 * 1/4 cup chopped onion
 * 1/4 cup slivered green pepper
 * 1 tablespoon butter or margarine
 * 1 8-ounce can tomato sauce with mushrooms
 * Salt and ground black pepper to taste
 * 1 1/2 cups hot cooked rice
 * Omelet:
 * 6 eggs, beaten
 * 1/2 teaspoon salt
 * 1 tablespoon butter or margarine
 * 3 4-x4-inch slices Swiss cheese
 * 1/4 cup stuffed olives, sliced, for garnish

Directions
Cook onion and green pepper in butter in small skillet over medium heat until tender crisp. Add tomato sauce, salt and pepper; simmer 5 minutes. Stir in rice.

Combine eggs, salt and 1/4 cup water. Melt butter in 10-inch skillet until hot; pour in egg mixture. When mixture begins to set, spoon on Creole Sauce; top with cheese. Continue cooking until just set and cheese has melted. Garnish with sliced olives