'4 eggs, separated'
salt and black pepper to taste
'1 tablespoon all-purpose flour'
'1 tablespoon butter or margarine'
'1 tablespoon water'
For the tomato and pepper sauce
'1 1/2 tablespoons butter or margarine'
'1 tablespoon chopped onion'
'1 tablespoon chopped green pepper'
'1 1/2 cans of tomato puree'
'1 1/2 teaspoons Worcestershire sauce'
'1 1/2 teaspoons English tomato sauce'
black pepper to taste
'4 eggs, separated'
salt and black pepper to taste
'1 tablespoon all-purpose flour'
'1 tablespoon butter or margarine'
'1 tablespoon water'
For the tomato and pepper sauce
'1 1/2 tablespoons butter or margarine'
'1 tablespoon chopped onion'
'1 tablespoon chopped green pepper'
'1 1/2 cans of tomato puree'
'1 1/2 teaspoons Worcestershire sauce'
'1 1/2 teaspoons English tomato sauce'
black pepper to taste
Prepare the tomato and pepper sauce
Fry the onion and green pepper in butter or margarine over low heat, until they soften
Add the tomato puree, Worcestershire sauce, English tomato sauce, and black pepper
Simmer with a lid for about 20 minutes, stirring occasionally
Prepare the omelet
Beat the egg whites until stiff peaks form
Beat the yolks with salt, flour, butter or margarine, and water until smooth
Combine the yolk mixture with the egg whites and mix gently
Pour into a 22.5 cm diameter skillet coated with butter or cooking spray, cover, and cook over low heat for about 8 minutes, or until the surface is dry
Remove the omelet, fold it in half, place on top of the tomato and pepper sauce, and serve
Cut into quarters and serve
