1 (3.5-ounce) package (1 1/2 cups) shiitake mushrooms, stems trimmed, thinly sliced
1 cup fresh snow pea pods, trimmed, halved
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tablespoon mirin
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon firmly packed brown sugar
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon freshly grated ginger root*
1/4 teaspoon salt
Finely chopped red bell pepper, if desired
Finely chopped green onions, if desired
Melt butter in 10-inch nonstick skillet over medium heat; add mushrooms, snow peas and 1/3 cup red bell pepper. Cook 3-4 minutes or until softened; add 1/3 cup green onions; cook 1 minute. Remove mixture to bowl; cover to keep warm.
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Stir into vegetable mixture until well coated.
Spray clean 10-inch nonstick pan with no-stick cooking spray.
Whisk eggs and salt together in bowl. Pour 1/4 beaten eggs into skillet. Cook 30 seconds. Lift edge of eggs with spatula to allow uncooked portion to flow underneath. Continue cooking 2-3 minutes or until mixture is set. Place 1/4 vegetable mixture down center of omelet; gently fold 1 side of omelet over filling. Repeat with remaining side. Carefully slide omelet onto serving plate. Repeat with remaining ingredients.
Sprinkle with chopped bell pepper and green onion, if desired.
*Substitute pinch of ground ginger.
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.