Egg Maggi Roll

Egg Maggi Roll

Servings - 2 - 3

INGREDIENTS

Oil - 30 milliliters

Garlic - 1 teaspoon

Bell pepper - 115 grams

Green chili - 1 tablespoon

Paneer - 25 grams

Salt - 1/2 teaspoon

Red chili - 1/2 teaspoon

Water - 320 milliliters

Maggi masala - 10 grams

Maggi noodles - 120 grams

Processed cheese - 30 grams

Eggs - 4

Salt - 1/2 teaspoon

Chilli flakes - 1/2 teaspoon

Dried basil - 1 teaspoon

Dried parsley - 1 teaspoon

Oil - 1 1/2 tablespoons

PREPARATION

1. Heat 30 milliliters oil in a skillet, add 1 teaspoon garlic and stir well.
2. Then, add 115 grams bell pepper and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 tablespoon green chili and mix it well.
5. Now, add 25 grams paneer and mix it again.
6. Cook for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
8. Then, add 320 milliliters water and mix it again.
9. Bring it to a boil.
10. Add 10 grams maggi masala and mix it well.
11. Now, add 120 grams maggi noodles and mix it again.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid, add 30 grams processed cheese and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. In a mixing bowl, add 4 eggs, 1/2 teaspoon salt, 1/2 teaspoon chilli flakes, 1 teaspoon dried basil, 1 teaspoon dried parsley and mix it well.
17. Heat 1 1/2 tablespoons oil on a tawa.
18. Add the prepared egg mixture on it.
19. Cook for 5 - 7 minutes on medium heat.
20. Flip it gently.
21. Cook for another 3 - 5 minutes on medium heat or until the omelette is cooked from both sides.
22. Place it on a board.
23. Add the prepared maggi on it and spread it evenly.
24. Garnish some grated paneer on it.
25. Roll it tightly.
26. Cut it into pieces.
27. Serve.