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.