Beat eggs well until the yolks are lemon colored. Add salt to taste and garam masala powder and beat well again.
In a skillet, heat 1 tablespoon of butter. Pour in the egg mixture and cook until omelette is ¼-inch thick and well done on this side. Flip over and cook other side until well done. Remove omelette on a plate and cut into small serving pieces and set aside. Cover omelette to keep it warm.
Add salt to taste to the spinach. Place in a saucepan with about 3 tablespoons of water; mix and let cook covered on low heat for about 10 minutes. Put spinach in a grinder and grind into a smooth paste.
Heat 2 tablespoons of butter in saucepan, add onions, garlic, ginger, and green chillies and cook until onions are golden to transparent. Add cumin and tomatoes and cook for another 5 to 10 minutes.
Add 1 cup water and simmer for about 10 minutes. Add omelette pieces and heat them throughly. Stir lightly a few times. Garnish with chopped coriander/cilantro leaves and serve hot.
Yield: 4 Servings Degree of Difficulty: Medium Recipe Category: Breakfast and egg Recipe Ethnic Group: Pakistani
