Title: Curried Vegetable Omelet
Categories: Egg Vegetable
Yield: 1 Servings
| 2 | tb | Butter |
| 3/4 | c | Onions, cut in slivers |
| 2 | sl | Ginger root |
| 1 | | Clove garlic, cut in half |
| 1 | ts | Curry powder |
| 6 | tb | Turkey broth |
| 1 | tb | Butter |
| | | 3-4 eggs |
| 2 | tb | Water |
| 3/4 | c | Bell pepper, cut in thin strips |
| 1 1/4 | c | Bok choy leaves, cut into strips |
| 1/2 | c | Snow peas |
| 1/2 | c | Celery, cut diagonally in slices |
Over low heat, melt butter in large skillet. Cut onions lengthwise in
slivers. Saute with ginger root and garlic until soft. Discard garlic and
ginger. Add curry powder and broth and simmer. Meanwhile, melt butter over
low heat in a second skillet. Beat eggs and water, and pour into second
skillet. Let cook a few minutes. Now add remaining vegetalbes to onion
mixture, cover and simmer. When eggs are done, but still moist, fold into
an omelet and serve on plate. Spoon vegetables over eggs. Serves two.
Variation: Spinach or other greens may be used in place of bok choy.
Origin: The Candida Albicans Yeast-Free Cookbook Shared by: Sharon Stevens,
May/1994.