Ingredients
Method
1.Combine capsicum, onion, chilli, sprouts, mushrooms and coriander in small bowl. Combine eggs and sauces in medium bowl; beat lightly. Add half the vegetable mixture to egg mixture.
2.Heat a quarter of the vegetable oil in wok. When oil is just smoking, add a quarter of the egg mixture then, working quickly using a slotted spoon, push cooked egg mixture in from sides of wok and the uncooked mixture to the outside.
3.When omelette is almost set, sprinkle a quarter of the remaining vegetables over one half of the omelette. Reduce heat to low; cook for 1 minute, folding omelette in half over top of vegetables after 30 seconds. Remove omelette from wok with two lifters; drain on absorbent paper. Keep warm. Repeat three times with remaining egg mixture and vegetables.
4.Serve omelettes drizzled with combined extra oyster sauce and sesame oil; top with chives, and extra coriander and green onion, if desired.
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