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.