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James's Chicken Omelet

1 (10 1/2 oz.) can chicken ala king
2 tbsp. pimento, chopped
1/4 c. onion, chopped
1/4 c. celery, chopped
3 tbsp. butter
1/2 c. garlic croutons
5 eggs, slightly beaten
1/2 c. milk
1/2 tsp. salt

Combine chicken and pimento; heat through. Meanwhile, in 10 inch skillet, cook onion and celery in butter until tender. Add croutons; toss lightly. Remove mixture from skillet. Combine eggs, milk, and salt; pour into hot skillet. Cook slowly, lifting eggs to allow uncooked portion to flow under. Place vegetable mixture on half the omelet; fold over. Tilt pan and roll omelet onto hot plate. Pour chicken mixture over. Serves 2-3.

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