Heat olive oil in a medium skillet over medium heat.

Add chopped onion and sauté for 3–4 minutes or until translucent.

Add mushrooms and chopped serrano pepper and sauté for about 5 minutes.

Add spinach, garam masala, chili powder, and cumin, and stir so the mixture is well blended. The spinach will wilt fast, so keep an eye on it.

While the vegetables are cooking, whisk the eggs in a mixing bowl with sea salt and pepper.

Pour the eggs into the skillet, turn the heat to medium-low, cover, and cook for 5–7 minutes, or until the eggs are firm.