Fenugreek Egg toast

I can go on and on about Fenugreek, and all its numerous medical values,but I will let you do the research on wikipedia.

The any-time egg stir fry can be cooked for dinner, or topped over breads and toasted with cheese for breakfast. Wrap it into a flat bread or pita for lunch.

What I used:  (Serves 2 to 3)
4-6 large eggs
1 cup finely chopped fresh fenugreek leaves or 1/4 cup if they are dried
1 cup red onions, finely chopped
1 cup tomatoes, diced
1 cup scallion/spring onions
1/2 tsp red chili powder/paprika
1/2 tsp white pepper powder
1/4 tsp turmeric
Salt to taste
1 tsp olive oil

Heat a wok or saucepan on medium-high, add the olive oil and immediately add the onions. Roast them for about a minute. Add in the fenugreek leaves, as it releases aroma, add in the tomatoes.  Saute for just a minute.

Crack 4 raw eggs into the cooking mixture. Scramble it and cook it for a few minutes. Add the powders and salt. Combine them well; keep tossing it until the eggs are a fine crumble. Serve warm.

The next morning, I used the fry on little sandwich buns, topped them with some Mexican cheese and ketchup. Toasted them until they were crunchy and golden brown. Enjoy!