Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
Combine snow peas, beansprouts, onion and chilli in a bowl.
Combine ginger, garlic, oyster sauce and 1 tablespoon hot water in a jug.
Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper.
Heat a wok over medium-high heat. Spray with oil. Pour half of egg mixture into the wok. Swirl to coat. Cook for 30 seconds or until just set. Slide omelette onto a plate. Cover to keep warm. Repeat with remaining egg mixture.
Spread snow pea mixture over one half of each omelette. Fold in half to enclose filling. Drizzle with sauce. Serve.
