|Onion||1 , diced|
|Garlic||1 Clove (5 gm), crushed|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Shrimp||12 Medium (peeled and deveined)|
|Milk||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Shredded cheddar cheese||4 Ounce|
|Tomato||1 , sliced|
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a medium saucepan over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.