Name: Curried omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6 eggs extra large, beaten; 125 ml yoghurt Bulgarian or sour milk; 1 onion finely chopped; oil; 15.00 ml curry powder mild; 1/4 cabbage shredded; 3.00 tomatoes peeled, finely chopped; salt and freshly ground black pepper to taste; sugar pinch; 1.00 tomatoes sliced; sour milk or Bulgarian yoghurt

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Ingredients (11)

6	eggs — extra large, beaten
125 ml	yoghurt — Bulgarian or sour milk
1	onion — finely chopped
	oil
15.00 ml	curry powder — mild
1/4	cabbage — shredded
3.00	tomatoes — peeled, finely chopped
	salt and freshly ground black pepper — to taste
	sugar — pinch
1.00	tomatoes — sliced
	sour milk — or Bulgarian yoghurt

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Method:

Preheat the oven to 180°C. Beat the eggs and sour milk and set aside.

Sauté the onion in a little oil until soft and translucent. Add the curry powder and stir-fry for one minute.

Add the cabbage and stir-fry until tender but crisp. Add the tomato, mix and season well with salt, pepper and sugar. Simmer until the tomato is soft.

Turn into an ovenproof dish.
Pour over the egg mixture, mix lightly and top with the tomato slices. Bake for 10-15 minutes or until the egg mixture has set.

Slice and serve with Bulgarian yoghurt. (Do not over-bake or the dish will dry out.)