Indian Omelet

Recipe Ingredients

2		Eggs (large)
2 tablespoons	30ml	Whipping cream
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 tablespoons	30ml	Butter or margarine
1		White chicken in water - (5 ounce) drained and flaked
1 tablespoon	15ml	Chopped green onions
		Curry Sauce
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	All-purpose flour
2 teaspoons	10ml	Curry powder
2/3 cup	157ml	Chicken broth
1/2 cup	118ml	Whipping cream
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

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 saute 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.

Source:
Southern Living Magazine--April '99

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