Arrange all ingredients for use.
Wash the spring onions and slice the green parts. Chop the whites finely.
Beat the eggs with 50ml water, the cornflour and soy sauce. Season with cayenne pepper and salt.
Add the green and white spring onions to the egg mixture.
Cut the bacon into strips. Drain the prawns. Mix the nuts and chickpeas in a bowl. In a pan, fry a quarter of the nut mixture in hot oil, turning occasionally.
Spoon over a quarter of the egg mixture and cook until lightly set.
Sprinkle with a quarter of the roasted and drained sprouts. Cook until the egg mixture is set.
Turn the omelette and fry briefly on the second side, then fold and keep warm a low oven until the remaining omelettes are cooked. For the dip, mix together all the ingredients and season with salt. Serve with the omelettes.