In a large bowl, combine your eggs, black pepper, soy sauce, teriyaki sauce and garlic powder with a whisk……

Stir in your drained can of bean sprouts and your small chopped onion, set bowl to the side……..

Meanwhile, prepare your sauce by adding your chicken broth, soy sauce, teriyaki sauce, oyster sauce, and light brown sugar to a small saucepan, bring to a boil, then reduce heat to medium…….

Prepare your cornstarch slurry in a small bowl, stir until smooth……

Add your cornstarch slurry, about 1-2 tablespoons at a time, to your sauce, keep adding the cornstarch until desired consistency is achieved, the sauce should coat the back of your spoon ……. discard any leftover cornstarch slurry and remove sauce from heat, keep warm……

In a 10 inch skillet or wok heat about 1 tablespoon of vegetable oil…….

Place several tablespoons of your egg mixture into your heated skillet or wok, without stirring, heat until top of your omelette is almost cooked, then turn and cook the other side until omelette is golden brown…….. if skillet or wok gets too dry add more vegetable oil……..