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Omelette Curry

Veggie.Lover's picture
  Butter 2 Tablespoon
  Curry powder 1 Teaspoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Egg whites 4
  Water 2 Tablespoon
  Egg yolks 4
  Butter 1 Tablespoon
  Tomato 1 Small, chopped
  Peanuts 1⁄2 Cup (8 tbs), chopped
  Raisins 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Coconut 2 Tablespoon, toasted

To make sauce, in a saucepan melt 2 tablespoons butter or margarine.
Stir in curry; cook 1 minute.
Stir in flour, 1/4 tea-spoon salt, and pepper.
Add milk all at once.
Cook and stir till thickened and bub-bly.
Cook and stir 1 to 2 minutes more.
Beat egg whites till frothy.
Add water and 1/4 teaspoon salt; continue beating about 1 1/2 minutes or till stiff peaks form.
Beat egg yolks at high speed of electric mixer about 5 minutes or till thick and lemon colored.
Fold egg yolks into egg whites.
In a 10-inch skillet with an oven-proof handle, heat 1 tablespoon butter or margarine till a drop of water sizzles on the skillet.
Pour in egg mixture, mounding it slightly higher at the sides.
Cook over low heat, uncovered, for 8 to 10 minutes or till eggs are puffed and set, and bottom is golden brown.
Place skillet in a 325° oven; bake for 10 minutes or till a knife inserted near center comes out clean.
Loosen sides of the omelet.
Make a shallow cut across the omelet, cutting slightly off-center To half of the sauce add tomato, peanuts, raisins, and parsley.
Set aside remaining half; keep warm.
Spread the tomato sauce mixture over the larger portion of the omelet.
Fold the smaller portion over the filling.
Slip omelet onto a warm serving platter.
Pour reserved sauce over the omelet.
If desired, sprinkle with toasted coconut.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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