Another recipe typed on an old index card by someone in Jim's family. The source is unknown.
To make omelet: In bowl, beat 1/3 cup soup, eggs, 1/3 cup milk and pepper. In large skillet, melt margarine; pour in egg mixture. Cook slowly. As undersurface becomes set, lift slightly to allow uncooked egg to flow underneath and cook.
To make sauce: In saucepan, combine remaining soup, 2 Tbsp. milk and mustard. Heat, stir occasionally. Serve over omelet.
May serve with omelet: Chilled cocktail vegetable juice, a tossed green salad and fresh fruit.