Supper omelet with chicken sauce

Yield: 6 Servings

Ingredients:

6 Eggs
1/3 c Milk
1/4 ts Salt
1/8 ts Pepper
1 ts Butter or margarine SAUCE
1 c Diced cooked chicken
1 2 oz can chopped mushrooms
2 tb Chopped green pepper
2 tb Chopped pimento
2 ts Chopped chives
1 tb Chopped ripe olives
2 tb Butter
2 tb Flour
1/4 ts Salt
1 c Milk

Instructions:

OMELET Make cream sauce with butter flour salt and milk. Add chicken mushrooms green pepper pimento olives and chives. Heat thru. Keep warm. (This is the original sauce: Or use 1 can condensed cream of chicken soup adding mushrooms green pepper pimento olives and chives.) Beat eggs slightly beat in milk and seasonings. Heat butter in non-stick skillet pour in omelet mixture and cook slowly. Run spatula around edge lifting to allow uncooked portion to flow underneath. When egg is just cooked but still shiny loosen edge roll or fold one half over. Serve on warm platter with sauce. From Better Homes and Gardens April 1956 as sent by Mrs. W. H. Lillard Jr. Sharon Massachusetts Posted by: Sheila Exner