Title: Supper omelet with chicken sauce
 Categories: Eggs, Chicken
      Yield: 6 Servings
 
      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
 
  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