Making Filipino Omelet is quick and easy. The procedure is so simple to the point that newbies can easily understand and apply. Tomato, onion, and eggs are the basic components of this recipe. More vegetables can be added according to your preference. This recipe is in its simplest form.
I make Filipino omelet for breakfast if I have around 12 minutes to spare. This is the average time needed to complete this dish. Sometimes, I add a can of sardines or tuna flakes to create variations. I find it best to eat with a popular Filipino bun known as Pandesal.
How to Cook Filipino Omelet
Cooking filipino omelet is quick and easy. Start by preparing the eggs. Do this by cracking the eggs on a bowl. Add seasoning such as salt and pepper. Beat until the texture becomes soft.
The next step is to cook the onion and tomato by sautéing. Simply heat oil on a pan and the add onions. Cook for 30 seconds and then add tomato. Continue to saute until the onion softens.
Pour the beaten egg mixture into the pan. Push inwards to make room for the mixture on top to be cooked. Continue to cook in medium heat until the bottom part of the egg cooks completely. Flip the egg using a spatula to cook the opposite side.
Tip: It can be challenging to flip the omelet while retaining its shape. Let me share with you a tip on how to easily cook both sides of the omelet while keeping the round shape intact especially when you are using a wide pan. A technique that I use is to slide the omelet to a plate. I then place the plate with the omelet (uncooked side on top) on my left hand while I cover the plate with the pan using my right hand. At this point, all I needed is to flip the pan back to its position while holding the plate against it. After I removed the plate from the pan, the uncooked side of the omelet is facing down and ready to be cooked. Continue to cook the other side of the egg until done.
Try this Filipino Omelet recipe. Let me know what you think.
- 3 pieces large eggs
- 2 piece tomatoes diced
- 1 piece red onion diced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons cooking oil
- Crack the eggs and then place in a medium bowl. Add the salt and pepper and then beat using a wire whisk or fork. Set aside.
- Heat the cooking oil in a pan.
- Saute the onion and tomatoes for 2 minutes.
- Pour-in the beaten egg mixture. Spread the mixture by tilting the pan sideways. Continue to cook in medium heat for 3 to 4 minutes.
- Flip the omelet with the aid of a wide spatula and then cook the other side for 3 minutes. Note: If you are having a hard time flipping the omelet, try to first place the egg on a wide plate (the cooked side should be facing down). Quickly flip the plate on top of the pan so that the omelet will slide to the pan with the uncooked side facing down.
- Turn off the heat and then transfer the omelet to a serving plate. Enjoy with pandesal or garlic rice. Serve with banana ketchup.
- Share and enjoy!