2 tablespoon heavy cream
2 tablespoon butter
3 tablespoon finely diced chicken
1 tablespoon finely diced green onions
1/4 cup hot curry sauce
2 tablespoon chopped tomatoes
How to Cook:
Beat eggs with cream. In skillet, heat butter. Add chicken & green onions. Saute until onions are tender. Add eggs. Cook until firm enough to turn over. Flip over & cook 1 1/2-2 minutes. Fold in half. Place on plate. Pour sauce over omelette & sprinkle with tomatoes. Serve at once.