You can call these omelets or pancakes, but whatever you call them, they're a Chinese favorite that's popular at my house for brunch and dinner!

1/2 cup vegetable oil, divided
1 can (4¼ ounces) broken shrimp, drained
5 ounces (half of a 10-ounce package) frozen chopped broccoli, thawed and drained
2 tablespoons chopped scallion
1/4 cup chopped fresh mushrooms
3 tablespoons all-purpose flour
2 tablespoons soy sauce
4 eggs

In a large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the shrimp, broccoli, scallion, and mushrooms and stir-fry until heated through; remove from the heat. Stir in the flour and soy sauce; set aside to cool.
Meanwhile, in a medium-sized bowl, beat the eggs well. Stir the cooled shrimp mixture into the eggs and toss to coat.
In the same skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Drop in the shrimp mixture by heaping tablespoonfuls, forming 3-inch pancakes, and cook for 2 minutes on each side, or until golden brown. Repeat the process, adding an additional tablespoon of oil for each batch of pancakes or as needed.