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Spanish Omelet

1 Servings
2 lg eggs
1/2 t water
Black pepper
1 T butter
1/2 T butter
1 clove garlic,minced
1 T onions,Chopped
1/2 stalk celery,chopped
1/4 t oregano
1 T green bell pepper,Chopped
1 t chopped olives,(optional)
1 T chopped parsley,(optional)
1 sm tomato,, peeled,Chopped

Prepare filling first by sauting the onions and garlic in the second measure of butter until clear and light golden, add parsley, celery, peppers, herbs and tomatoes. Add the olives last.
Prepare omelet: Mix together all ingredients except the first measure of butter. Melt the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, fill with Spanish mixture, roll the omelet with three folds as you turn it onto the plate.

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