Ingredients:
For the omelet:
6-8 eggs
salt and black pepper to taste
1 medium onion finely sliced
1-2 green chilies finely sliced
8-10 curry leaves (coarsely chopped)
canola oil as needed
For the Curry:
1 medium onion sliced
10-12 curry leaves
1/2 tsp of fennugreek seeds
1/2 inch of cinnamon stick
1/2 Tbs of grated fresh ginger
1/2 Tbs of grated fresh garlic
2 medium tomatoes chopped
salt and black pepper to taste
1/2 Tbs of curry powder
red chili powder to taste (I added 1 Tbs)
1/2 tsp of turmeric powder
1 cup of water
1 cup of milk (cow's)
Directions:
The Omelet:
Beat 6-8 eggs with a little salt and black pepper. In a large skillet saute sliced onions, green chilies and curry leaves until tender. 
Lower heat on stove and pour egg mixture into frying pan and allow to set.
Roll omelet from one end of frying pan to the other and then slice into squares. (They don't need to be perfect) because it will all look great in the curry.)Remove omelet out of pan to make the curry.
The Curry:
Add more oil (Tbs) to pan and add sliced onions, curry leaves, cinnamon stick, ginger, garlic and fennugreek seeds. Add tomato next and salt.
Then add Red chili powder, turmeric, curry powder and 1 cup of water. Bring to a simmer for 3-4 minutes. Then add 1 cup of milk. Taste for seasoning and adjust accordingly.
Add prepared omelets back into pan and simmer until most of the liquid gets absorbed by the omelets. Serve with rice, roti, naan etc.. Enjoy.
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