Heat SUFI Banaspati in a pan. Add green chillies, tomatoes and onion. Saute until chillies are aromatic. Add a splash of water and cook covered until onions and tomatoes are soft. Stir occasionally.

In a bowl, whisk eggs with salt and pepper. Spread tomato mixture in the pan. Add spinach leave and toss until leaves are slightly wilted. Pour the eggs over the vegetables. Cook covered on medium heat until eggs are set and cooked through. Underside should begin to brown lightly.

Place cheese slices on half of the egg. Fold the other half on cheese. Cook covered until cheese melts. Slide egg on a serving platter. Cut as desired. Serve hot with toasted bread.