Indian Egg Souffle - cooking recipe

Ingredients

1 large onion, chopped fine
1 large green pepper, chopped fine
4 eggs, separated
1 tsp. curry powder
1 minced clove garlic
1 Tbsp. fat
1/2 c. milk
1/2 tsp. salt

Preparation

Cook vegetables in fat until softened in skillet.
Remove from heat.
Drop egg yolks in bowl with milk, curry powder and salt. Mix.
Fold in beaten whites.
Heat skillet.
Pour in egg mixture over low flame.
Cook until firm.
Add vegetables to cover 1/2 of eggs.
Fold over as for omelet.
Transfer to heated plate.