Make the sauce by combining the water with the cornstarch to make a slurry. Set aside.

In a small saucepan, heat the ketchup, sweet chili sauce and sugar over low heat. Add the slurry and stir together. Bring to a boil. Remove from heat and set aside.

For the omelette, combine the tapioca flour with the water to make another slurry. Set aside.

Heat a nonstick pan over medium heat with 2 tablespoon vegetable oil. Add the oysters and saute for 1 minute. Add the greens and pour the tapioca slurry on top. Gently shake the pan to evenly spread out the tapioca slurry and cook 1 minute or until the slurry becomes translucent.

Reduce heat to low and add the whisked eggs. Gently shake the pan again to evenly spread out the eggs and let it set. Once the edges have cooked, carefully flip the omelet over and brown on the other side, about 1 minute. Remove from heat and drizzle the sauce on top. Serve immediately.