Start with making your sauce by combining all of the ingredients together in a small bowl.
Beat the eggs in a small jug with one tablespoon of the sauce.
Heat a non-stick or cast iron pan or wok over a moderate heat and add the egg. Cook into a rough omelette and once firm, set aside and slice into strips.
Now heat the coconut oil or butter in the pan (moderate to high heat) and add the mushrooms, garlic, carrots and spring onions stirring well. If the veggies start to stick, add a little splash of water or stock.
After a couple of mins, just as the mushrooms start to wilt, add the remaining sauce, snow peas and sliced omelette.
Cook for a few more minutes stirring often.