Cut the shrimp into four small pieces. Salt and pepper in a bowl.
Slice the mushrooms, julienne the carrot, and chopped the broccoli florets into small pieces. Chop two green onions into small pieces.
Add vegetables, five spice powder, and chopped shrimp to bowl with beaten eggs.
Heat four tablespoons of olive oil in a small non-stick skillet over medium-low heat. Pour 1/3 of the mixture into the pan. Use a spatula to form the omelette into a smaller plate size. Cook for 5 minutes on one side. Flip the omelette and cook on the second side for 3 minutes until browned.
Cook all of the gravy ingredients in a small saucepan over medium-low heat for 5 minutes until slightly reduced and thickened.
Pour gravy over the plated omelette and top with 1 green onion stalk chopped on the bias. Serve hot.
Other vegetables may be substituted, if available. Also, try chicken egg foo young or pork egg foo young! Pair this dish with a delicious cauliflower fried rice.