Curried Oven Omelets

• 4 tsp. olive oil - divided
• 1 bay leaf
• 2 dried red chilies
• 1 large onion - chopped
• 1 T. cumin powder
• Turmeric powder, red chili powder, and salt - according to taste
• 1 can coconut milk
• 5 eggs
• 1/2 c. ricotta cheese
• 1/2 c. skim milk
• 1/2 tsp. garam masala powder
• 1 tsp. butter

Heat 2 teaspoons of olive oil over medium-high heat in a nonstick skillet. Add the bay leaf and dried red chillies to the heated oil and let it fry for 1 minute. Add the chopped onions and fry until they turn light brown. To this, add the cumin powder, turmeric powder, red chili powder, and salt. Stir for 1 minute until the aroma of the spices spread and the oil separates. Add to this the coconut milk and let it simmer over low heat for 5 minutes until the of all the ingredients mix well. Meanwhile, heat the remaining 2 teaspoons of olive oil over medium heat in a nonstick, ovenproof skillet. In a medium bowl, whisk the eggs, ricotta cheese and skim milk together to form a homogenous mixture. Pour into the preheated pan and gently lift the edges frequently with a heat-resistant spatula. After 3 minutes of cooking, transfer the skillet to the oven and broil for 1-2 minutes or until the eggs are set. Using the spatula, slice the oven omelet into several pieces and gently add to the curry sauce. Place a lid over the sauce and cook for 2 minutes. Remove the lid and add the garam masala powder. Just before taking the dish off the stove, add the butter to it for extra flavor. Remove the bay leaf before serving.

• Yields: 4-6 servings
• Preparation Time: 30 minutes