As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino Corned Beef Omelet
In the Philippines, canned corned beef is as common as canned Spam is in Hawaii. It's a favorite breakfast food, typically sauteed with garlic and onions and eaten with rice.
When I was growing up, if there were leftovers, my mom would use them to make an omelet for breakfast the next day. But unlike the French-style omelets, which are folded, our omelets are usually Spanish-style, meaning we mix the ingredients into the beaten egg.
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- 1 (12-ounce) can corned beef
- 5 cloves garlic, chopped
- 1 onion, chopped
- 2 tomatoes, diced
- 3 eggs, beaten
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- In a pan, sauté the garlic, onion, and tomatoes in 1 tablespoon oil over medium heat for about 3 minutes.
- Add the corned beef and cook for about 5 minutes. Set aside and allow to cool.
- Mix the cooled, sauteed corned beef with the beaten eggs. Add the salt and pepper.
- Heat 1 tablespoon oil in a frying pan over medium heat.
- Pour the egg mixture into the pan and fry for 2 minutes.
- Flip the egg over and fry the other side for 2 minutes more.
- Add other vegetables such as bell peppers and/or potatoes.
- Fry the omelet in smaller batches by scooping 1/2 cup of the mixture into the frying pan.
- Garnish with chopped scallions or green onions.
- Serve with Filipino banana sauce on the side.