Halve the pepper lengthwise, remove the seeds and slice the flesh into thin strips. Finely chop the onion and the garlic. Slice the leek into rings. Remove the base of the mini paksoy. Slice the leaves. Thinly slice the shiitakes.
Heat the olive oil in a wok and stir-fry vegetables are on a high heat in about 3 minutes until just tender.
Season with the oyster sauce and salt and pepper.
In the meanwhile, beat the eggs with a whisk. Heat some butter in a small, non-stick frying pan. Pour half the egg mixture into the pan and make an omelette. Bake another omelette with the rest of the egg mixture.
Place an omelette on each plate and spoon the stir-fried vegetables onto one half. Fold the other half over the top to close.
