Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms.
In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom.
Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes.