1/3 c. oil
3/4 c. chopped onion
1/2 c. chopped green pepper
1 sm. can mushrooms
1 (8 oz.) can tomato sauce
3/4 c. water
1/4 tsp. minced garlic
1 1/2 tsp. salt
1 1/2 tsp. chili powder
12 eggs
3/4 c. milk
Dash of pepper

In a saucepan cook onions, green pepper and mushrooms in 2 tablespoons of oil until tender. Add tomato sauce, water, garlic, 3/4 teaspoons salt and chili powder. Cover, bring to a boil.

Lower heat, uncover. Cook for 10 to 15 minutes until thick. In a bowl blend eggs, milk, salt, pepper and remaining oil. Cook omelet and top with sauce.