3 tbsp. butter
1 pkg. (8 oz.) fresh mushrooms, sliced (about 3 c.)
2 tbsp. chopped green pepper
1 jar (15 1/2 oz.) spaghetti sauce
2 tbsp. sliced pitted ripe olives
8 eggs
1/2 c. milk
1/2 tsp. salt
1/2 c. shredded Cheddar cheese

In 1 1/2 quart microwave safe casserole, combine 1 tablespoon of the butter, mushrooms and green pepper. Cover with lid, microwave on high 3 minutes or until vegetables are tender, stirring once during cooking. Stir in spaghetti sauce and olives. Cover; microwave on high 3 minutes or until hot and bubbling.

Stir and set aside. Place 1 tablespoon butter in 9 inch microwave-safe pie plate. Cover; microwave on high 20 seconds or until melted. Brush onto pie plate. In medium bowl beat eggs, milk and salt until well blended. Pour 1/2 of the egg mixture into pie plate, cover with waxed paper, microwave on high 2 minutes.

With spatula gently move cooked outer edge of omelet to center, letting uncooked portion flow to edge. Cover; microwave on high 2 minutes or until center is set. Remove omelet to serving plate. Repeat process with remaining butter and egg mixture. Spoon about 1/2 cup sauce in center of each omelet; fold omelet in half. Top with more sauce and cheese. Serve with remaining sauce.