Panlasang Pinoy Omelet is what I came-up with one morning when I was craving for a great tasting omelet.
This recipe is a product of whatever I had in the fridge that day. I think that the addition of the scallions did great in terms of presentation and taste. The bell pepper also made it look and taste perfect. I like to have my omelet with toast.
Sometimes I also eat it with garlic fried rice (sinangag). Adding some banana ketchup and spreading it on top works best for me. Of course, we all have our own way of enjoying our omelet — and that is my regular messy way. I enjoyed every bit of it though. How do you make your omelet? What do you eat it with. I’d love to hear from you.
Try this quick and easy Panlasang Pinoy Omelet Recipe. Let me know what you think.
- 3 large eggs
- 3 stalks scallions (onion leaves), sliced
- ½ small red bell pepper, chopped
- 1 small yellow onion, sliced
- 1 small tomato cubed
- 2 tablespoons extra virgin olive oil
- ¼ cup shredded cheddar cheese
- Salt to taste
- Crack the eggs and place in a bowl. Add some salt (a pinch to ¼ teaspoon) and beat until the texture becomes smooth. Set aside.
- Heat the oil in a pan.
- Saute the yellow onion and tomato.
- Once the onion and tomato becomes soft. Add the bell pepper and scallions. Cook for 1 minute.
- Pour-in the beaten egg. Spread the mixture over the pan. Cook in medium heat for 2 to 3 minutes or until the bottom part forms.
- Flip the omelet to cook the other side. Note: you can put the omelet on a plate with cooked part facing down. Gently flip and slide the omelet from the plate to the pan. The cooked part should be facing up now.
- Transfer to a serving plate. Top with shredded sharp cheddar cheese.
- Serve. Share and enjoy!