Thai omelet

This dish was adapted from a recipe in a small vegetarian cookbook I bought in Bangkok. It was quick to make and really tasty... unusually tasty. Put me in a very nice state of mind.

To make 2 omelets:

2 Tbs dried coconut
2 tsp brown sugar
canola oil
4 eggs
1/2 cup soy milk (or coconut milk)
1 1/2 cups shredded romaine leaves
4 Tbs chopped roasted peanuts
cayenne pepper
garlic salt

Brown coconut and sugar in a little oil, then set aside. Clean out the frying pan and then heat a tsp of oil. Next beat 2 eggs with 1/4 cup soy milk (or coconut milk). Pour eggs into pan and swirl. Cook for a minute, then top with half of coconut, peanuts, salt and cayenne and greens. Cook until you can loosen the edges, then fold over and cook another minute. Repeat with the remaining eggs and filling.