Panlasang Pinoy Omelet Recipes

TORTANG TALONG (EGGPLANT OMELET) RECIPE

Steps:

• Broil eggplants until tender (the skins are charred and blister appears).
• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
• In a bowl, beat the eggs and season with salt and pepper.
• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

PANLASANG PINOY OMELET

Steps:

• Crack the eggs and place in a bowl. Add some salt (a pinch to 1/4 teaspoon) and beat until the texture becomes smooth. Set aside.
• Heat the oil in a pan.
• Saute the yellow onion and tomato.
• Once the onion and tomato becomes soft. Add the bell pepper and scallions. Cook for 1 minute.
• Pour-in the beaten egg. Spread the mixture over the pan. Cook in medium heat for 2 to 3 minutes or until the bottom part forms.
• Flip the omelet to cook the other side. Note: you can put the omelet on a plate with cooked part facing down. Gently flip and slide the omelet from the plate to the pan. The cooked part should be facing up now.
• Transfer to a serving plate. Top with shredded sharp cheddar cheese.
• Serve. Share and enjoy!