Preparation time: 15 minutes
Cooking time: Sauce-5 minutes
Egg -15 to 20 minutes
2 Tablespoons vegetable oil, plus more for frying
6 ounces white mushrooms, trimmed and sliced
1-1/2 teaspoons sugar, divided
1 cup low sodium chicken broth
3-1/2 teaspoons low-sodium soy sauce, divided
1 Tablespoon cornstarch
1/2 medium onion, thinly sliced
6 ounces Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch of scallions, thinly sliced
6 large eggs, beaten
1 teaspoon toasted sesame oil, optional
1. Saute mushrooms over medium-high heat in 1 tablespoon of vegetable oil. Add 1/2 teaspoon of sugar and continue sautéing until golden brown for about 3 minutes. Pour in the chicken broth and 2 teaspoons of soy sauce.
2. Dissolve cornstarch in 1/4 cup of cold water and stir in a few drops at a time quickly to avoid lumps. Let mixture boil until thickened, stirring constantly, for about 1-2 minutes more. Remove from heat.
1. Using another skillet, heat oil over medium-heat. Sauté the onions and remaining 1 teaspoon of sugar. Cook onions until transparent.
2. Add in the bacon and continue to cook for another two minutes. Then add peas, 1/2 of the scallions and the last half of the soy sauce. Stir occasionally while cooking for another minute. Remove from heat. Allow cooling for a few minutes in a bowl. Beat eggs and combine with sautéed ingredients.
3. Using the same skillet, return to medium heat and add 1/4 inch of vegetable. Spoon 1/4 of the egg mixture into the skillet, cook omelet until puffy for 1-2 minutes. Flip and cook for another minute. Cook 3 more omelets with the same procedure. Drain in paper towels and then arrange in a platter. Pour mushroom gravy over omelets and use the rest of the scallions as garnish.