A classic Filipino breakfast staple, this hearty ground meat omelette combines seasoned pork with eggs and tender vegetables, pan-fried until golden. It is an affordable, protein-rich dish traditionally served with steamed rice and a side of banana ketchup or calamansi-soy dipping sauce.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 omelettes
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 24 gFat
- 7 gSaturated Fat
- 8 gCarbs
- 1 gFiber
- 2 gSugar
- 28 gProtein
- 720 mgSodium
- 480 mgPotassium
- 80 mgCalcium
- 3 mgIron
- 6 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the meat filling
- 1 lb (450 g) ground pork
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 small potato, peeled and diced
- 2 tbsp soy sauce
- 1/2 tsp ground black pepper
For the omelette
- 6 large eggs
- 2 tbsp chopped scallion greens
- 1/4 tsp salt
- 1 tbsp vegetable oil, for frying
Directions
- Heat oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened and fragrant.
- Add tomato and potato; cook 3-4 minutes until potato is just tender.
- Add the ground pork, breaking it apart with a spatula, and cook 8-10 minutes until fully browned.
- Stir in soy sauce and pepper; cook 2 more minutes, then remove from heat and let cool 5 minutes.
- In a large bowl, whisk the eggs with scallion greens and salt until smooth and slightly frothy.
- Fold the cooled meat mixture into the beaten eggs until evenly combined.
- Heat 1 teaspoon oil in a non-stick skillet over medium-low heat. Pour about one-quarter of the mixture, spreading into an even round.
- Cook 3-4 minutes until the bottom is golden, then flip carefully and cook 2-3 minutes more.
- Repeat with the remaining mixture to make 4 omelettes; serve hot with steamed rice and dipping sauce.
Cook’s Notes
- Cool the meat mixture slightly before folding into the eggs so they do not partially scramble.
- Keep heat at medium-low to let the omelette set without browning the outside too fast.
- Swap pork for ground beef or chicken for a different take on the same dish.
- Serve with banana ketchup or a dip of soy sauce plus calamansi for an authentic touch.
- Leftover cooked filling keeps in the fridge for 2 days; just whisk fresh eggs when ready to cook.
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