Puffy spanish omelet

1 cup cooked or canned tomatoes, or 1¼ cups chopped raw tomatoes

1 small green pepper, chopped

½ small onion, chopped fine

1 tablespoon chopped parsley

¼ cup chopped celery

8 to 10 stuffed olives, sliced

4 eggs, separated

½ teaspoon salt

⅛ teaspoon pepper

1 tablespoon cooking fat or oil

Combine tomatoes, green pepper, onion, parsley, celery, and olives. Simmer 15 minutes or until liquid is reduced to a few tablespoonfuls.

Beat egg yolks well. Add salt to egg whites and beat until stiff but not dry.

Gradually fold the beaten egg yolks into the whites and then fold in the cooked vegetables. Add pepper.

Heat the fat or oil in a fry pan and pour in the egg mixture. Cook over low heat until lightly browned on the bottom. Cover and cook until set.

Or, when the omelet is lightly browned on the bottom, finish by baking 10 to 15 minutes at 350° F. (moderate oven).

Serve with slices of broiled ham or fried sausages for more protein, and with baked potatoes, greens, and cooked dried fruit.