Olive Omelet

Directions

1. 1
   Cut olives into large pieces.
2. 2
   Melt butter in 10-inch skillet; add celery and onions and cover and cook slowly 10 minutes. Separate eggs and beat yolks well.
3. 3
   Combine with milk.
4. 4
   Add salt to egg whites and beat until stiff.
5. 5
   Fold in egg yolk mixture, olives, onions, celery and pepper.
6. 6
   Turn into same skillet.
7. 7
   Bake at 350° for 20 to 25 minutes until top springs when touched. Crease and fold in half.
8. 8
   Serve with well seasoned tomato sauce.