Source: dLife

A breakfast omlette with ham, mushrooms, onions, and a savory sauce.

Servings

1 cup fat free reduced sodium chicken broth
1 tbsp cornstarch
0.5 tsp sesame oil , divided
2 tsp canola oil
0.5 lb Pork, tenderloin, lean, raw , minced
5 fresh green onions , thinly sliced, divided
1 cup fresh mushroom slices
0.25 tsp white pepper
0.25 tsp salt (optional)
1 cup Sprouts, mung bean, mature, fresh
2 eggs
2 egg whites

1 Combine broth and cornstarch with 1/4 teaspoon sesame oil in a small pan and cook mixture over medium heat, about 5 to 6 minutes, stirring until the sauce becomes thick then set aside.
2 Heat the canola oil over high heat in a 12-inch nonstick skillet, then add the pork and stir-fry for about 4 minutes or until the pork is no longer pink.
3 Set aside 2 tablespoons green onion, and add remaining 1/4 teaspoon sesame oil, mushrooms remaining green onions, pepper,and salt if desired to the skillet.
4 Cook, stiring, for about 4 to 5 minutes until it has become lightly browned, then add the sprouts to the skillet and stir-fry mixture for about 1 minute. Flatten the mixture in the skillet using a spatula.
5 In a medium bowl combine the eggs and egg whites, then pour then over the pork mixture in the skillet and reduce heat to low.
6 Cover the skillet and cool the mixture for about 3 minutes or until eggs are set.
7 Cut the finished omelet into 4 wedges before serving and top each wedge with 1/4 cup of sauce.
8 Take the reserved green onion and sprinkle over cut omelet.