Here is an easy omelet recipe. Soup and eggs couldn't be easier. If you want to fancy it up a bit, tuck some crispy bacon or chopped ham in the center before you flip it. Good eating.

SOUPED UP EGGS
1 can soup: Cheddar cheese, cream of celery, chicken or mushroom soup
8 eggs, slightly beaten
Dash of pepper
2 tablespoons butter or margarine

In mixing bowl, stir soup until smooth. Gradually blend in eggs and the pepper. Then melt butter in a 10 inch skillet over medium-low heat. Pour in egg-soup mixture. When it begins to set around the edges, lift up cooked portions with large turner, allowing the thin uncooked portion to flow under the cooked edges. Continue gently lifting up and tilting skillet until egg is completely set but still moist. Makes 4 servings.