Curried Vegetable Omelet Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
3/4 cup: Onions, cut in slivers
2 slice: Ginger root,
1 each: Clove garlic, cut in half
1 tsp: Curry powder,
6 tbsp: Turkey broth,
1 tbsp: Butter,
3: -4 eggs,
2 tbsp: Water,
3/4 cup: Bell pepper, cut in thin strips
1 1/4 cup: Bok choy leaves, cut into strips
1/2 cup: Snow peas,
1/2 cup: Celery, cut diagonally in slices
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp