Although most egg dishes which I have encountered in India and Pakistan use hard boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries serve with naan and / or rice.
Procedure:

• saute botton mushrooms in clarified butter until starting to brown
• add diced onions, saute until opaque
• add diced peppers, blanched broccoli and blanched cauliflower
• add curry sauce (see link to”easy does it – curry)
• add spinach leaves and a dollop of greek yogurt
• add plenty of chopped cilantro, check / adjust seasoning
• plate veggie-curry

Omelette preparation:

• whisk whole eggs with kosher salt and cayenne pepper
• transform eggs into omelette
• place egg atop of veggie-curry, add a small dollop of greek yogurt and more chopped cilantro

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