|Tomato sauce||1 Can (10 oz)|
|Canned english peas||1 Small|
|Pimentos||1 Can (10 oz)|
Combine tomato sauce, onion and green pepper in skillet; add celery, salt and pepper.
Simmer until vegetables are tender.
Pour half the eggs into greased omelet pan; cook over medium heat until edge is set.
Bake in 325-degree oven until top is browned.
Repeat with remaining eggs.
Place omelets in heated serving dish.
Fill 1/2 of each omelet with bacon; add some of the sauce and pimento.
Fold omelets over; pour remaining sauce over both om- elets.
Garnish with remaining pimento.