Sunrise Omelet

Ingredients

• 2 cans vegetable-beef soup
• 6 eggs
• 1/4 teaspoon salt
• 1 tablespoon butter

Instructions

1. Heat soup and strain off liquid. Separate eggs, beat yolks well, add one-half cup liquid from soup, and the salt. Beat egg whites until stiff, and fold into yolks. Heat frying-pan, melt butter in it, turn in egg mixture and cook slowly until it begins to brown on bottom. Put in a moderate oven until firm on top for 10 minutes at 325 degrees. Spread vegetables from soup over the omelet, fold and turn on to a hot platter.