Mushroom and Egg Maggi Recipe
Delicately flavoured, this recipe from Shubhi Gupta’s kitchen is not only appetising but also a visual delight!
Ingredients
- 3 tbsp Shudh Ghee
- ¼ cup spring onions chopped
- 2 eggs
- salt to taste
- 1 tsp red chilli flakes
- ½ cup cabbage thinly sliced
- ¼ cup red bell pepper thinly sliced
- 3 button mushrooms sliced
- ¼ cup green peas blanched
- 5-6 french beans chopped and blanched
- 1 onion finely chopped
- 3 tsp garlic finely chopped
- 2 individual packets or 140 grams of Maggi noodles
Instructions
- Add salt and eggs in a bowl. Add ghee in a pan over medium heat and add the egg mix once it heats up. Cook the omelette before cutting it into strips.
- Heat another pan over a high flame before pouring a little ghee. Saute the garlic until golden and fragrant.
- Add onion and saute for 2 minutes before adding the french beans and peas. Saute for another minute before adding the mushrooms. Cook for 2-3 minutes. Stirring in between. Let the mushrooms release all the water and the edges turn golden brown.
- Toss in the cabbage and bell peppers and saute for 2 minutes before adding the tastemaker, salt and chilli flakes. Give it a good stir and reduce the flame to low.
- Meanwhile, cook the Maggi noodles as per packet instructions (without the tastemaker). Drain and add the noodles to the vegetables. Increase the flame and give it a good toss before adding the omelette strips. Garnish with spring onions and serve immediately.
Notes
If you're fond of cottage cheese, add a few cubes to it or garnish with some grated cottage cheese.