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Step 1: Crack 3 eggs into a small mixing bowl, add milk, a little salt and pepper, whisk up and set aside. chop 2 cups of assorted veggies of choice, and put in another small mixing bowl. spray and mix with a little pam, set aside. chop parsley, green onions, set aside.
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Step 2: Heat an omelette pan at medium, spray with pam, and cook down veggies for about 5 minutes. Add curry powder, salt, pepper, tobasco, and lemon juice. cook for about a minute or two, remove from pan and put mixture into a bowl. Set aside covered. This is your stuffing.
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Step 3: Clean the same pan briefly, then return to a medium-low heat burner, respray with pam, add your egg mixture. Cover the pan, and leave it alone for 5 minutes. when the egg appears firm, loosen by jiggling the pan gently and pushing around the sides with a spatula. When the egg is done, add stuffing mixture to half, fold, heat for 1 minute, then slip omelette onto a serving plate. There will likely be extra veggies beyond what you can fit in your omelette. That's okay. Just spoon around the mouth of the omelette when you plate it up. It will look beautiful like that, and you'll want to enjoy every bite.
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Step 4: Place 1/4 cup of nonfat yogurt on top, sprinkle with capers, green onions, and parsley. Serve, and enjoy.
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Don't feel like curry? Try cinnamon, ground cumin, or Emeril's BAM! Or, just leave out the spice (don't you DARE!) Modify veggies as you desire.
