Instructions: In a mixing bowl beat eggs and salt.

Heat 2 tablespoons margarine in a skillet. Pour in the egg and cook a 1/4-inch thick omelet. Cut into small serving pieces; set aside and keep warm.

Cook spinach in a covered saucepan for 5 minutes. Place in a food processor and grind into a paste.

Heat 2 tablespoons margarine in a saucepan and cook sliced onion, crushed garlic cloves, grated ginger root, and chopped green chili peppers until the onions are golden. Add cumin and chopped tomatoes. Cook for 2 minutes, then add water and coriander; simmer for 10 minutes.

Add the egg pieces and spinach paste and heat through; stir gently.

This recipe yields 4 servings.

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