Heat 1 tbsp. of cooking oil. Add the kailan tips, bok choy tips, carrot and bell pepper. Sprinkle with salt and pepper. Stir fry for about a minute or until just done.
Add the onion and garlic, stir fry for another 30 seconds then dump in the meat.
Pour in the oyster sauce, stir fry for another 30 seconds then turn off the heat.
Drizzle in the sesame seed oil, stir and set aside.
Heat half of the remaining cooking oil in an omelet pan. Pour in the half of the beaten eggs. Cook just until set but the center still wet.
Spoon the stir fry at the center of the omelet, fold the omelet over and cook until the underside is lightly browned. Flip to brown the opposite side.
Repeat with the remaining eggs and stir fry.
Sprinkle cilantro, crisp onion and toasted garlic bits on top of the omelet. Serve at once.