This extravagant omelet calls for such accompaniments as chilled mango juice, a basket of hot muffins and a spicy chai tea or a champagne cocktail.
1. Heat butter in medium-sized nonstick skillet over medium heat. Season eggs with curry powder, salt and pepper. When butter is hot, add eggs and swirl around to cover bottom of skillet. Lift up edges of omelet, and tip skillet so uncooked egg runs underneath. Cook until omelet firms, about 30 seconds.
2. Place diced mango on one half of omelet. Fold omelet over filling, and slide from skillet onto plate. Top with yogurt, chutney, crushed macadamia nuts, fresh coriander and lime juice. Serve hot.