Soak the mushrooms in warm water for about 15 minutes. Carefully clean the celery, cut away the ends of the stalks and cut into narrow strips. Peel carrots, grate coarsely or cut into sticks. Prepare peppers and peperoncino (ready to cook, e.g. peel, remove woody parts and dirt), remove seeds, then cut into fine strips, also cut Chinese cabbage into strips. Peel garlic, chop. Coarsely chop mushrooms, steam together with peppers, celery, carrots, peperoncino and garlic in hot oil (in a pan or wok) for 3-4 minutes while turning, add Chinese cabbage and bean sprouts at the end and steam the whole thing again for 1-2 minutes, season. Let the vegetables cool down a little.
For the omelettes, mix 4 eggs, separate remaining 4 eggs into egg whites and yolks, add yolks to remaining eggs form, season this amount. one third of the vegetables to the egg mixture form. Whip egg whites to egg whites, gently fold into the mixture.
Heat 1/2 tbsp. oil or fat in a frying pan for 1 omelette at a time, add a quarter of the egg mixture and bake over medium heat for 5-7 minutes to form omelettes. As a last step, cover the pan briefly each time until the egg mixture has set.
Heat remaining vegetable mixture again briefly. Slide omelets onto plates, placing a quarter of vegetable on each half of omelet pan, then folding over, keep warm until ready to serve. Cook 4 omelets in this way.
Serve with, for example, a salad of finely chopped greens.
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