Curry Omelette

Adapted from Cate's World Kitchen.

Saute:

1 tbsp oil
1 clove diced garlic
1/2 cup chopped tomato
1/4 cup diced purple onion
1-2 tbsp fish sauce
1/4 tsp sugar
one pound defrosted and finely diced mixed vegetables

Remove from pan.

In another bowl, mix:

4 eggs
2 tbsp coconut milk
1 1/2 tsp curry powder

Cook about 1/2 of the egg mixture until almost set. Then place 1/2c veggies on the egg and fold over and cook until completely set.