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.