8 eggs
3/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
2 tbsp. water
2 tbsp. olive oil
2 tbsp. butter
1 sm. onion, slivered
1/4 c. finely chopped pepperoni
1/4 c. slivered green pepper
1/2 c. shredded Provolone cheese
Optional, warm pizza sauce
Additional cheese

Put first 5 ingredients in blender and beat well. Set aside. In medium fry pan put 1 tbsp. each oil and butter. After melted add onion, green pepper and pepperoni. Cook until onion is soft and lightly browned. Remove from heat. Cover to keep warm.

For each omelet use 1/3 or 1/4 of egg mixture. Heat 1 1/2 tsp. each of oil and butter in a 7 or 8 inch omelet pan and cook over medium high heat until foamy. Tilt pan to coat sides and bottom and lift omelet to allow uncooked egg to flow underneath. Gently shake pan to keep omelet from sticking. Remove to warm serving plate. Fill each with a third or fourth of onion and cheese mixture. Fold over. Drizzle with 1 tbsp. pizza sauce and add a little additional cheese. Serve immediately. 3 to 4 servings.