|Curry powder||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|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.