- Beat eggs and egg whites until foamy; add milk, curry powder, salt and pepper.
- Heat 5 mL (1 tsp.) oil over medium heat in a large non-stick skillet.
- Pour in one quarter of the egg batter and cook over medium heat, shaking the skillet, until egg is just set.
- Sprinkle with 30 mL (2 tbsp.) ham, 30 mL (2 tbsp.) tomato and 15 mL (1 tbsp.) green onion. Remove skillet from heat. Use a fork to lift and fold one third of omelette toward centre; tilt the skillet, fold over omelette and flip onto a plate. Repeat to make three more omelettes.
: For variety, add chopped vegetables and fresh herbs, or low-fat cheese.
Recipe developed by chef Julien Letellier for the cookbook Une assiette gourmande pour un coeur en santé