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Spinach and Egg Scramble

5 large eggs
1/8 teaspoon salt
1 tablespoon butter or margarine
1 pound spinach
2 tablespoons butter or margarine
1 onion, sliced
5 garlic cloves, crushed
1 tablespoon grated ginger root
2 green chili peppers, chopped
1 teaspoon ground cumin
3 tomatoes, chopped
1 cup water
2 teaspoons ground coriander

1. In a mixing bowl beat eggs and salt.
2. Heat 2 tablespoons butter in a skillet.
3. Pour in the egg and cook a 1/4-inch thick omelet.
4. Cut into small serving pieces; set aside and keep warm.
5. Cook spinach in a covered saucepan for 5 minutes. Place in a food processor and grind into a paste.
6. Heat 2 tablespoons butter 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.
7. Add the egg pieces and spinach paste and heat through; stir gently.

Makes 4 servings.