Step 1

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.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1½ tablespoons oil until shimmering. Add the cabbage, onion, bell pepper, 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.

Step 3

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.

Step 4

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