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Mushroom and Egg Maggi Recipe

Mushroom and Egg Maggi Recipe

Delicately flavoured, this recipe from Shubhi Gupta’s kitchen is not only appetising but also a visual delight!
5 from 25 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Breakfast, Main Course, Snack
Servings 2


  • 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


  • 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.


If you're fond of cottage cheese, add a few cubes to it or garnish with some grated cottage cheese.
Keyword Egg Maggi