In a medium saucepan melt 3 tablespoons margarine or butter; stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Gradually stir hot mixture into egg yolks; set aside. In a large mixing bowl beat egg whites with an electric mixture on high speed until stiff peaks form (tips stand straight). Fold into yolk mixture

In a 10-inch oven-going skillet heat the remaining 2 tablespoons margarine or butter until a drop of water sizzles. Spoon in egg mixture, mounding it slightly higher at the side. Cook over low heat for 8 to 10 minutes or until puffed, set, and golden brown on the bottom. Bake, uncovered, in a 325 degree F oven for 8 to 10-minutes or until knife inserted near the center comes out clean.

Meanwhile, prepare Creole Sauce. Loosen side of the omelet with a metal spatula. Make a shallow cut slightly off-center across the omelet. Fold smaller side over the larger side. Transfer to a warm platter. Lift edge of omelet and fill center with Creole Sauce. To serve, cut into four portions. Pass extra sauce. Makes 4 servings.

In a medium saucepan melt 2 tablespoons margarine or butter, add 1/4 cup chopped green sweet pepper and 3 tablespoons chopped onion. Cook and stir until vegetables are tender. Add one 14-1/2 ounce can Cajun-style stewed tomatoes, 1 teaspoon sugar, and dash black pepper. Bring mixture to boiling. Reduce heat; simmer, uncovered, about 10 minutes or until mixture is slightly thickened and reduced to 1-3/4 cups. Stir in 1/4 cup sliced pimiento-stuffed green olive; heat through.