Jack Barnard's Spanish Omelet

Yield:	2 Servings
Categories:	Breakfast, Eggs

1	c	Onion, chopped finely
1/2		Salt
1	ds	Red pepper
6		Eggs
1	c	Milk
1	ds	Pepper
2	c	Canned tomatoes
1	tb	Margarine
1/2		Pepper
6	tb	Cornstarch
1		Baking powder
1/2		Salt

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