In a bowl break the eggs, add turmeric powder, salt, 2-3 tbsp water, soy sauce, chili sauce, black pepper powder and whisk well till frothy with a balloon whisk.
Heat a frying pan or girdle and let it become warm. I eyeballed the quantity of egg mixture that I poured else use a ladle and pour the egg mixture and swirl the pan to spread around. Make sure the flame is low.
Sprinkle one portion of the mixed vegetables evenly all over the egg mixture. Once again sprinkle the chives on top of the vegetables.
Drizzle a few drops of oil all around the egg. Cover the frying pan with a lid. This will ensure that the vegetables will get cooked along with the eggs. Let it cook for a minute or 2 over low flame.
Once cooked, flip the omelette around and let it cook the other side as well for a minute. This time there is no need to cover with a lid and no need to drizzle oil as the eggs itself will start to leave out the fat.
Chinese Egg Omelette is ready.
Transfer to a serving plate and continue to make 2 more. Serve hot.