Spanish Omelet

Saute tomato, green pepper and mushrooms in 2 tablespoons butter until tender; drain.

Combine eggs, water, salt and pepper; stir briskly with a fork until uniformly blended.

Stir in vegetable mixture, 2 tablespoons picante sauce and bacon.

Heat a 10-inch omelet pan or heavy skillet over a medium heat until hot enough to sizzle a drop of water.

Add 1 tablespoon butter and rotate pan to coat bottom.

Pour half of egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.

Fold omelet in half and place on a warm platter.

Repeat procedure with remaining 1 tablespoon butter and egg mixture.

Serve with additional picante sauce, if desired.