Inspired by Milkstreet

1/4 cup mayonnaise
1 tablespoon Sriracha OR chili-garlic sauce
6 large eggs
1 tablespoon soy sauce
1 tablespoon cornstarch
Kosher salt and ground white OR black pepper
3 1/2 tablespoons grapeseed or other neutral oil, divided
2 cups thinly sliced Veggie Box Chinese cabbage

Full share Veggie Box mizuna, thinly sliced
1 small yellow onion, halved and thinly sliced
Optional garnish: Toasted sesame oil and/or thinly sliced scallions

(Feel free to get creative and add other veggies to this dish, aiming for four cups raw vegetables total. Mushrooms, bell pepper, or shredded carrot could be good choices!)

1/4 cup mayonnaise 1 tablespoon Sriracha OR chili-garlic sauce 6 large eggs 1 tablespoon soy sauce 1 tablespoon cornstarch 3 1/2 tablespoons grapeseed or other neutral oil, divided 2 cup s thinly sliced Veggie Box Chinese cabbage 1 small yellow onion, halved and thinly sliced

In a small bowl, stir together the mayonnaise and Sriracha; set aside. In a medium bowl, whisk together the eggs, soy sauce, cornstarch, ½ teaspoon salt and ¼ teaspoon pepper; set aside.



In a 12-inch nonstick skillet over medium-high, heat 1½ tablespoons oil until shimmering. Add the cabbage, mizuna, onion, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, until the vegetables are lightly browned, 6 to 8 minutes. Remove from the heat. Whisk the egg mixture to recombine, then add the hot vegetables and, using a silicone spatula, stir until well combined. Wipe out the skillet.



In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Drop 2 heaping ½-cup portions of the egg-vegetable mixture into the skillet, spacing them on opposite sides of the pan. Using the spatula, spread each portion into a 4- to 5-inch round; if they spread into an oval shape, don’t worry, just keep them separated. Cook until the edges start to brown and puff and the omelets are nicely browned on the bottoms, about 3 minutes. Using a wide spatula, flip the omelets and cook, reducing the heat as needed if the omelets are cooking too quickly, until golden brown on the second sides, about another 2 minutes. Transfer to a large plate.



Cook the remaining 2 omelets in the same way using the remaining 1 tablespoon oil. Serve with the Sriracha mayo.