Wendy's Indian Egg Breakfast Recipe

My friends beg me to make them my Anda Bhurji eggs and potatoes dish for weekends at the beach. On the South Beach Diet, the potatoes are out, but the recipe is easily modified to make a tasty egg breakfast.
Makes about 2 servings

Ingredients

1 cup chopped tomatoes
4 eggs, beaten - or a cup of egg substitute or egg whites
1/2 cup sliced onions
2 teaspoons canola or olive oil
2 tablespoons fresh curry leaves - from an Indian grocery - not curry powder. It will taste good without the curry leaves, but with them it is better.
1/2 teaspoon cumin seeds
salt to taste
1/8 teaspoon red chili powder (from Indian grocery - not the stuff you use in chili). I often leave this out if I want a mild dish.
1/4 teaspoon garam masala (a spice mixture you can get at an Indian grocery). If you don't have an Indian grocery available, use a pinch each of ground coriander, ground cumin, ground cinnamon, and black pepper.
3 tablespoons chopped fresh cilantro leaves

Preparation

Fry the cumin seeds in the oil until brown, add the curry leaves and fry a few seconds.
Add the onions and cook until golden brown.
Add the tomatoes and cook 1 minute
Add the salt, red chili powder, garam masala, and cilantro. Stir and cook for 1 minute.
Add eggs and stir until the eggs are cooked.
Serve hot.

South Beach Diet: In Phase 1, eat hot. In Phase 2, you may enjoy it with whole wheat tortilla, pita, or other appropriate bread.