Asian vegetarian omlet

Denne har jeg laget masse!!! Oppskriften er egentlig til 4, men er du skikkelig sulten metter den bare 2.
Blir det masse urter til overs er det bare å vaske og tørke dem og fryse ned. Smaken holder seg baedre frosset enn tørket!
Også hadde jeg den allerede skrevet ned på engelsk så orket ikke gjøre det en gang til på norsk...

8 egg
1/2 cup milk
1/4 cup chopped fresh mint leaves
2 teaspoons peanut oil
6 spring onions, thinly sliced
2 cloves garlic, crushed
1*227g can bamboo shoots drained
2 carrots, thinly sliced
1 medium red capsicum, thinly sliced
2 tablespoons sweet chili sauce
1 tablespoons oyster sauce
1 tablespoons soy sauce
1 tablesoopn finly chopped fresh coriander
cooking oil
fresh corinder to garnish

1. Whisk eggs, milk and mint untill combined
2. Heat oil in large frying pan. Add spring onions, garlic, bamboo
shoots, carrots and red capsicums; cook, stirring, until carrots are
tender. Add saucces and coriander; cook stirring until combined.
Transfere mixture to a bowl and cover to keep warm.
3. Heat cooking oil in frying pan. Pour a quarter of the egg mixture
into pan; swirl pan to cover base with egg. Cook until just set. Turn
omelet; cook until lightly browned. Remove from pan and keep warm.
Repeat with remaining egg mixture.
4. Spoon a quarter of the vegetable mixture along centre of each
omelet and fold sides to cover filling. Garnish with coriander leaves.