In 2 tbsp. butter, cook until tender ⅔ cup each sliced green pepper and onion. Stir in 1 can Campbell's Tomato Soup, ¼ cup water, 1 tsp. vinegar. Simmer about 5 min.; stir. Meanwhile, cook an 8-egg omelet; pour the sauce in omelet's center; fold over; top with more sauce. 4 generous, delicious servings.