Instructions: Combine eggs, salt, pepper, and green onions in a bowl. Combine sauce ingredients in another bowl; set aside.

Place an 8- or 9-inch non-stick omelet pan over medium heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add eggs and cook without stirring. As edges begin to set, lift with a spatula and shake or tilt to let egg flow underneath. When egg no longer flows freely, turn omelet over and brown lightly on the other side. Slide omelet onto a warm serving plate. Cut into 6 to 8 wedges.

Place a saucepan over high heat until hot. Add remaining 1/2 tablespoon oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add tomatoes, water chestnuts, peas, and sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over omelet and serve.

This recipe yields 4 servings.

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