Name: Filipino Ground Meat Omelette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 omelettes
Cuisine: Filipino
Ingredients: 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; 6 large eggs; 2 tbsp chopped scallion greens; 1/4 tsp salt; 1 tbsp vegetable oil, for frying

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.