Tortang Giniling or Ground Meat Omelet is a type of Filipino omelet wherein ground meat (beef and pork being the most common) is sautéed with vegetables such as garlic, onions, and tomatoes then mixed directly with beaten eggs.
Unlike traditional omelets where eggs are folded around meats, cheeses, and vegetables; this recipe suggests cooked ground meat to be mixed in the beaten egg mixture before frying. A typical breakfast food, Tortang Giniling is best served with garlic fried rice and banana ketchup. Aside from being a breakfast food, this can also serve as your child’s packed lunch meal at school or your lunch at work – especially when you are always on the go.
I like this dish for three simple reasons: it is easy to prepare, economical (low cost), and delicious.
The only challenge that you might face is flipping the omelet. Since this covers the entire pan, it is quite challenging to flip everything and ensuring that the omelet lands in one piece. If you are having the same issue, try getting a similar sized pan or plate then transfer the omelet there (cooked part facing down). A spatula will be extra helpful to assist you in bringing the uncooked part of the egg back in the hot pan; you may also divide the ingredients into serving sizes and cook each one after the other; through this, flipping the omelet should come with ease.
I know that you have your own versions of this dish. Can you tell us how you do it? We love to learn new cooking styles and techniques. We hope to hear from you soon.
Try this Tortang Giniling (Ground Meat Omelet) recipe and let me know what you think.
- ¾ lb. ground pork or beef
- 6 pieces raw eggs
- 1 medium-sized onion, diced
- 2 medium sized tomatoes, diced
- 1 small green bell pepper, minced
- 1 small red bell pepper, minced
- ½ cup frozen green peas
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
- Heat a frying pan or wok and pour-in 2 tablespoons of cooking oil
- When the oil is hot enough, sauté the onion, and tomatoes
- Add the ground meat and cook for 8 to 10 minutes.
- Put-in the bell peppers and green peas. Cook for 3 minutes.
- Add salt and pepper then stir to distribute. Transfer to a large bowl. Let it cool down.
- When the cooked ground meat reaches room temperature, beat the eggs and pour into the bowl same bowl. Stir to distribute all the ingredients.
- Heat a clean non-stick pan. Add the remaining cooking oil.
- Scoop ⅓ of the egg and pork mixture to the pan.
- Cook each side for 3 minutes or until you see that the eggs are fully cooked. Avoid over cooking the eggs. Do the same step until the mixture is consumed.
- Turn off the heat and transfer to a serving plate.
- Serve with banana ketchup. Share and enjoy!