Step 1

Combine all sauce ingredients in a small bowl and set aside.

Step 2

Prep vegetables then heat an 8″ or 9″ nonstick skillet over low to medium-low heat with a cover. While pan is heating, add eggs, water, umami seasoning, salt, and garlic powder to a medium bowl and beat together. Add cabbage, onion whites, and carrots and toss to coat. Add the oil to the heated pan, then add the mixture in an even layer. Replace cover and cook until lightly golden on the bottom, 2-3 minutes. Use lower heat for a smaller pan since the omelet will be thicker.

Step 3

Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the omelet will not break apart while flipping. Top with shredded cheese, return to burner, cover, and cook until lightly golden on the bottom, firm throughout, and cheese is melted on top.

Step 4

Once fully cooked, fold the omelet in half, then cut in half crosswise to form two equal servings. Transfer to plates and serve immediately, topped with onion greens, and with sauce on the side or drizzled on top.