• Rinse the wood ear mushrooms.
• Cut the glass noodles into 2 to 3-inch strips. Then, soak them in clean water for 10 to 15 minutes to soften them. Once done, drain the noodles and let them dry.
  
• Next, mince the scallions and cilantro. Thinly slice the mushrooms and shallots.
  

For Meatless Omelet

• Crack 4 eggs into a bowl and add the scallions and cilantro.
• Season them with fish sauce, pepper, and brown sugar.
• Beat the eggs using a fork or spoon.
  
• Add the mushrooms and glass noodles to the egg mixture. Mix well.
  
• Heat olive oil in a pan.
• Once the oil is heated, add the shallots and fry them until fragrant.
• Pour in the eggs.
  
• Using a kitchen turner or spoon to spread the filling evenly on the surface.
  
• Gently lift and tilt the pan in a circular motion so that the eggs fill all the empty space.
• Fry the eggs for 3 to 5 minutes over medium-low heat until they firm up.
• Occasionally lift and tilt the pan as instructed above to keep the omelet from burning.
  
• Slightly tilt the pan and slide the kitchen turner under the eggs.
• Lift the pan upward and quickly flip the omelet over.
• Cook your omelet for 1 to 2 minutes then remove it from the heat.
  
• 

For Omelet With Ground Pork

• Similarly, crack 4 eggs and season them with minced scallions and cilantro.
• Beat the eggs well.
  
• Heat olive oil in a pan.
• Add the onion and stir it until fragrant.
• Stir in the ground pork and season it with sugar, pepper, and fish sauce.
• Stir-fry the meat for 3 to 4 minutes.
  
• Add the pork to the eggs and mix well.
• Add the mushrooms and glass noodles.
• Give everything a good mix.
  
• First, fry them for about 4 to 6 minutes, then flip and cook for another 2 to 3 minutes.
  
• Transfer the omelet onto a plate and sprinkle some scallions, herbs, and pepper on top.
• Slice it up like you slice a pizza and enjoy it with hot steamed rice.