Yogurt Cheese Omelette
|Green onion||1 , finely chopped|
|Eggs||2 , lightly beaten|
|Diced canned green chilies||1 Tablespoon|
|Yogurt cheese||3 Tablespoon|
|Curry powder||1 Dash|
|Onion||1 , chopped finely|
Melt butter in an 8 inch omelet pan over medium high heat.
Add onion and cook, stirring, for 1 minute.
Mix in eggs and and chili; season to taste with salt and pepper.
Cook omelet, gently lifting cooked portion to let uncooked egg flow underneath.
When top of omelet is softly set but still moist and creamy, spoon yogurt cheese in a strip down center in line with pan handle.
Sprinkle with curry powder and cumin.
To fold, tilt pan over a warm serving plate.
With a spatula, fold top third of omelet over filling, then slide opposite third of omelet onto plate.
Quickly flip pan so omelet folds onto itself on plate.