Indian Omelet
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 2
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         eggs
   2      tablespoons   whipping cream
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   2      tablespoons   butter or margarine
   1      can           white chicken in water -- (5 ounce)
                        -- drained and flaked
   1      tablespoon    chopped green onions
                        ***CURRY SAUCE***
   2      tablespoons   butter or margarine
   2      tablespoons   all-purpose flour
   2      teaspoons     curry powder
     2/3  cup           chicken broth
     1/2  cup           whipping cream
     1/8  teaspoon      salt
     1/8  teaspoon      pepper
 

Preparation:

Curry Sauce: Melt butter in a saucepan over low heat; whisk in flour and curry powder. Cook, whisking constantly, 1 minute. Gradually add broth; cook over medium heat, whisking constantly until thickened. Whisk in whipping cream, salt, and pepper; cook, whisking occasionally, 2 minutes or until thoroughly heated. Yield: 1 cup. Note: Sauce may be stored in refrigerator up to 3 days. Reheat in a heavy saucepan over low heat, stirring constantly. Serve over cooked vegetables, if desired. Omelet: Whisk together first 4 ingredients; set aside. Melt butter in a 10" omelet pan or nonstick skillet over medium heat; add chicken and green onions, and saut‚ 2 minutes or until onions are tender. Add egg mixture to pan. As mixture starts to cook, gently lift edges with a spatula, and tilt pan to undercooked portion flows underneath. fold omelet in half; serve immediately with Curry Sauce.