Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.
Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add one and three-fourths cups tomatoes, and cook until moisture has nearly evaporated. Add one tablespoon sliced mushroom, one-fourth teaspoon salt, and few grains cayenne. This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion.