Heat half the oil in an ovenproof frying pan over a medium heat. Add the garlic, spring onions and red chilli and stir-fry for 1–2 minutes. Stir in the curry powder, tomatoes and chopped herbs and stir-fry for 20–30 seconds. Remove from the heat, season to taste and allow to cool slightly.
Place the egg whites in a large bowl and whisk until soft peaks form. Gently beat the egg yolks in a separate bowl, then fold into the egg whites with the tomato mixture until well combined.
Wipe out the pan with kitchen paper and place over a medium heat. Add the remaining oil and, when hot, pour in the egg mixture. Reduce the heat and cook gently for 8–10 minutes or until the base is starting to set. Transfer the pan to a preheated medium-hot grill and cook for 4–5 minutes or until the top is puffed, lightly golden and almost set. Serve immediately with toast and a crisp green salad.