Spanish Omelet
6 eggs 1/2 teaspoon salt 1/8 teaspoon pepper 4 ozs. bacon 1 small onion 1 tomato 5 mushrooms chopped fine Cut the bacon in thin slices and then into half inch squares. Fry gently until crisp and add the chopped vegetables. Cook for fifteen minutes. Rub the spoon with a clove of garlic. Break the eggs into a bowl, add seasonings; give them a dozen strong strokes and turn into a frying pan in which a teaspoon of butter has been melted. Bake as usual until nearly set, spread the bacon and vegetables quickly over, fold, set it in the over for one minute, turn it upon a hot platter and serve with Tomato Sauce.