10    Eggs

     10 tb Milk

      2 tb Flour

           Salt and Pepper to taste
           Sauce or Filling:
      4 tb Fat or oil

      2 lg Onions, minced

      5 md Green peppers, chopped

      4 md Tomatoes, peeled and chopped

      1 c  Tomato puree

  Omelet:
  Make the sauce first. fry the onion in the shortening, then add the
  peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer
  for 25 minutes.
  For the omelet: Beat the egg whites alone, then beat the yolks alone until
  thick and lemon color. Add salt, flour and milk to the yolks and mix. Then
  fold yolk mixture into the beaten whites. Make into 5 or 6 omelets, and fry
  then in the fat or oil, on both sides. Remove from the frying pan when a
  delicate brown on both sides and spread each omelet with the sauce and roll
  up. Pour what is left of the sauce over the rolled omelets before serving.
  From The Mexican Plaza Cookbook 1971