1/2 onion, chopped
1/2 green pepper, chopped
butter
2 tbsp. diced green chilies
8 oz. can tomato sauce
1 tsp. sugar
1 tsp. seasoned salt
1/2 tsp. oregano
1/4 tsp. chili powder
Dash of pepper
8 eggs
1/4 c. water
1/2 c. shredded Cheddar cheese

Saute onion and green pepper in 2 tablespoons butter. Combine green chilies, tomato sauce and spices. Simmer 5 minutes.

In mixing bowl, beat together eggs and water. Heat 9-inch omelet pan or skillet. Add 2 tablespoons butter. Tilt pan to coat surface. Pour in half the egg mixture.

As omelet cooks, loosen edges with spatula and tilt pan to let uncooked portion run under until omelet is set. Sprinkle half the cheese over center of omelet; top with 1/3 cup sauce. When omelet is golden around edges, loosen with spatula; slide onto serving platter tilting pan to fold omelet in half.

Prepare second omelet as above. Spoon rest of sauce over top of omelet.