Clean and wash spring onions and cut into thin rings. Wash the chilli and cut into fine rings. Peel ginger and chop finely. Clean and halve mushrooms.
Heat 1 teaspoon of oil in each of two pans (21 cm Ø), fry 1/4 of the ingredients in each, season with salt and pepper. Meanwhile whisk the eggs, season with salt and pepper and put 1/4 of the egg mixture in each of the two pans, cover and let it simmer at low heat for 10-15 minutes.
Place omelettes on a baking tray and keep warm in the oven at 50 °C.
Bake the remaining ingredients for 2 more omelettes. Wash the chives, shake dry and cut into fine rolls. Sprinkle omelettes with coarse pepper and chives.