Omelets with Spanish Sauce

Saute chopped green bell pepper and chopped onion in 3 tablespoons butter. Add peeled, chopped tomatoes, chopped celery, chopped mushrooms, chopped ham, salt, and pepper; simmer for 10 minutes.

Meanwhile, melt 4 tablespoons butter in an omelet pan, 1 tablespoon at a time, and add beaten eggs, 3 at a time. Cook over medium heat until set, shaking the pan and lifting the edge. Fold each omelet over, place on a serving plate, and spoon one-fourth of the vegetable sauce on top.