SPINACH AND TOMATO OMELETTE
(Indian vegetable dish)
4 servings

5 Eggs
1 pinch Salt
1 tsp Garam Masala (this is an Indian spice that can be easily found at Gourmet or Spice stores)
1 tb margarine
1 lb Spinach, fresh or thawed
2 tb margarine
1 large Onion, sliced
5 Garlic cloves
1 tb Ginger, fresh and chopped
2 Jalapeņos(optional)
1 tsp Cumin, ground
3 Tomatoes, large and chopped
1 cup Water
2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. Beat again. Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an omelette 1/4-inch thick. Cut into small serving pieces or chop into a hash.. Set aside and keep warm. Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to a paste. Heat 2 tb margarine in a saucepan and cook onions, garlic, ginger, and chilies until onions are golden. Add cumin and tomatoes. Cook a few minutes more. Add 1 cup water and simmer for 10 mins. Add omelette pieces and heat them through. Stir lightly a few times. Garnish with coriander leaves.