Panlasang Pinoy Omelet Food

HOW TO COOK TORTANG OKRA

Steps:

• Heat a non-stick pan with a little oil and saute the okra until all the sides are seared for about 2 minutes to reduce the slimy texture. Remove from the pan and set aside.
• In a mixing bowl, beat the eggs and add the okra, onion, spring onion, garlic powder, black pepper, salt, chili powder and rice flour. Mix until all the ingredients are well combined.
• Heat oil in a frying pan and put about one and a half tablespoon of the okra mixture and form into a round or circular patties. Make 2 to 3 patties per batch but avoid sticking the edges to each other.
• Fry 3 to 4 minutes on one side then flip to cook the other side for another 3 to 4 minutes. After cooking remove from the pan and drain in paper towels or colander to drain excess oil. Repeat the same process on the rest of the okra mixture. Serve hot.

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!

HOW TO COOK GROUND BEEF OMELET

Steps:

• Heat 1 tsp. cooking oil in a skillet and saute garlic and onions until slightly brown.
• Then and tomatoes and saute until tender. Add the ground beef and stir fry until cooked.
• Drain off excess fat. Season with salt, pepper, sugar, and MSG.
• Add parsley, potatoes, bell pepper and 1 cup of water.
• Cook meat and cover the pan until potatoes are tender and liquid have evaporated. Set aside and cool.
• In another skillet, heat oil about half of the 1/3 cup and just enough to cover the bottom of the pan.
• Combine the egg-meat mixture and pour it on the medium heated pan and let it cook undisturbed for about 2 - 3 minutes.
• Loosen sides with spatula. Place a plate on the omelet, turn the skillet upside down so the omelet lands on the plate.
• Then heat the skillet and put the remaining cooking oil and slide back the omelet uncooked side on the bottom.
• Cook for 2 minutes more and transfer to a serving tray.
• Garnish with sliced tomatoes and parsley. Serve hot.

HOW TO COOK SHRIMP OMELET

Steps:

• Saute garlic, onions and tomatoes in oil. Add shrimps, season with salt, MSG and pepper.
• Stir cook until shrimps turned pink. Drain and set aside.
• Heat oil in a pan and pour beaten eggs, swirl it about to cover the bottom of the pan.
• Pour shrimp mixture and fold over one side of egg layer.
• Turn over once to cook the other side then transfer the omelet to a platter.
• Serve hot.

CHEESY CORNED BEEF OMELET RECIPE

Steps:

• Heat oil in a pan. Add garlic and onion. Sauté until onion is translucent.
• Add the potato, corned beef, salt, and pepper. Cook for 2 minutes. Set aside.
• In a mixing bowl, add the eggs and fresh milk. Beat the eggs and mix well.
• Heat oil in a pan. Pour the egg mixture then cook for 2 minutes. Use a spatula to flip the omelet.
• Put the cooked corned beef and cheese on the half part of the omelet. Use a spatula to fold the omelet over filling. Cook for another 1 minute then remove from heat.
• Transfer gently to a plate then serve.

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.