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Chinese-Style Vegetable Omelets

2 to 4 40 minutes (30 minutes active)
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These veggie-packed omelets are inspired by egg foo young, minus the deep-frying and gloppy brown gravy. They’re a great way to use up leftover vegetables. We call for cabbage, onion and bell pepper, but bean sprouts, mushrooms and scallions also are good choices; you’ll need a total of about 4 cups raw vegetables. To boost the protein, stir in some chopped cooked shrimp, pork or chicken. And for a fun twist, make St. Paul sandwiches, which actually come from St. Louis. Slather the Sriracha mayo on white bread, then tuck the omelet, lettuce, tomato and pickles inside.

Ingredients

  • ¼

    cup mayonnaise

  • 1

    tablespoon Sriracha OR chili-garlic sauce

Directions

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