6 eggs

3 roots salsify

1 red pepper

1 green pepper

1/2 teaspoonful salt

4 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint milk

1/4 nutmeg, grated

2 whole tomatoes

Put two tablespoonfuls of the butter in a saucepan; add the peppers chopped very fine. Shake until the peppers are soft. Peel the tomatoes; cut them into halves, squeeze out the seeds, cut the flesh into small bits. Cook with the peppers for just a moment and add the salt. The salsify should be boiled until tender; when cold cut into thin slices. Rub the remaining quantity of butter and flour together, add the milk; when boiling, add the salsify. Add a half teaspoonful of salt and a saltspoonful of pepper. Stand this over hot water while you make the omelet. Break the eggs without separating, beat them two minutes, by time. Make into a plain omelet according to directions, but before folding one half over the other, put in two tablespoonfuls of the tomato mixture, fold the omelet over, and turn it out on a platter. Pour around the white sauce and salsify. Garnish the ends of the dish with the remaining quantity of Mexican sauce. Send to the table.