Heat 1 tsp (5 mL) of the oil in large non-stick skillet over medium heat. Cook mushrooms until soft; remove and set aside. Whisk 2 eggs in medium bowl until frothy; stir in mushrooms. Heat skillet over medium heat; add oil as needed. Pour 1/3 of the mixture per omelette into the skillet. Spread mushrooms evenly. Cook until lightly browned, about 1 to 2 minutes per side. Remove and keep warm; repeat process with next 2 eggs; stirring in sprouts. Repeat with remaining 2 eggs and red pepper. Stack one of each type of omelette on 3 plates. Serve drizzled with warm sauce (below).
Whisk together in small saucepan: 1 – 2 tbsp (15 to 30 mL) soy sauce and 1 tbsp (15 mL) cornstarch. Stir in 3/4 cup (175 mL) low-sodium chicken broth and 1/4 tsp (1 mL) sesame oil. Bring to boil, stirring constantly. Reduce heat; simmer, about 1 to 2 minutes. Remove from heat; stir in 1 thinly sliced green onion.Tip: Add chopped cooked meat or small shrimp for extra protein.