1/3 cup (75 mL)bean sprouts or frozen peas, thawed
1/3 cup (75 mL)slivered red pepper or diced water chestnuts
Step 1 Whisk soy sauce and cornstarch in small saucepan. Stir in chicken broth and sesame oil. Bring to boil, stirring constantly. Reduce heat; simmer until thickened, 1 to 2 minutes. Remove from heat; stir in green onion. Keep warm until preparing omelettes.
Step 1 Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Cook mushrooms until softened; remove and set aside. Whisk two eggs in medium bowl until frothy; stir in mushrooms. Pour one-third of mixture per omelette into skillet. Spread mushrooms evenly. Cook until lightly browned, 1 to 2 minutes per side. Remove and keep warm; repeat process with next two eggs, stirring in sprouts. Repeat with remaining two eggs and red pepper. Stack one of each type of omelette on three plates.
Step 2 Drizzle sauce over pancakes or serve on the side for dipping.