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Filipino Corned Beef Omelet

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.

Corned Beef Omelet

Corned Beef Omelet

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.

Cook Time

Prep timeCook timeReady inYields

8 min

15 min

23 min

5 servings


  • 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


  1. In a pan, sauté the garlic, onion, and tomatoes in 1 tablespoon oil over medium heat for about 3 minutes.
  2. Add the corned beef and cook for about 5 minutes. Set aside and allow to cool.
  3. Mix the cooled, sauteed corned beef with the beaten eggs. Add the salt and pepper.
  4. Heat 1 tablespoon oil in a frying pan over medium heat.
  5. Pour the egg mixture into the pan and fry for 2 minutes.
  6. 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.


Edwin Alcantara (author) from California on November 27, 2020:

Glad to share Linda.

Linda Crampton from British Columbia, Canada on November 27, 2020:

This sounds like a very tasty omelet. I used to eat corned beef quite often when I was growing up and always enjoyed it. I like the other ingredients in your recipe as well. Thanks for sharing the recipe, Edwin.

Edwin Alcantara (author) from California on November 27, 2020:

Sounds good Peggy. I'll try that. Thanks.

Peggy Woods from Houston, Texas on November 27, 2020:

We usually add onions and peppers to our corned beef and get it crispy. Then we add a sunnyside up egg on top of it. I like your idea of adding everything into an egg mixture. Thanks for the idea.

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