1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1 tsp. celery salt
1 tsp. Worcestershire sauce
8 to 10 drops of hot pepper sauce
8 eggs
1/4 c. water or tomato juice
1 1/2 tsp. chili powder
1 c. cooked rice (about 1/3 c. raw)
1 med. ripe tomato, chopped
Green pepper rings (optional)

In 10 inch ovenproof omelet pan or skillet, cook onion and green pepper in butter over medium heat until tender, but not brown, about 3 to 5 minutes. Beat eggs, liquid and seasonings together. Stir in rice and tomato. Pour egg mixture over onion and green pepper. Cook without stirring over medium-low heat until eggs are set at edges but still runny in center, 9 to 10 minutes. Broil about 6 inches from heat until eggs are completely set, 3 to 4 minutes longer. Garnish with green pepper rings if desired. Cut in wedges to serve. Serves 6. To make handle ovenproof, cover completely with aluminum foil.