Entree: Philippines – Tortang Giniling (Filipino Ground Beef Omelette) (Filipino-style ground beef omelette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 14 min

Total 26 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 6 brown eggs, approx. 1.8 oz (50 g) each
- 1 medium white onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 large tomato, about 6 oz (170 g), diced (optional but traditional)
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 ml) (2.5 tsp (12.5 ml)) salt (adjust to taste)
- 3 tbsp (45 ml) vegetable oil, divided
- 1/4 cup (30 g) frozen peas and carrots, thawed (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 6 brown eggs, approx. 1.8 oz (50 g) each
- 1 medium white onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 large tomato, about 6 oz (170 g), diced (optional but traditional)
- 1 tbsp (15 ml) fish sauce
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 tsp) salt (adjust to taste)
- 3 tbsp (45 ml) vegetable oil, divided
- 1/4 cup (30 g) frozen peas and carrots, thawed (optional)

Instructions

1. Heat 1 tbsp (15 ml) oil in a skillet over medium heat; sauté chopped white onion and minced garlic until translucent, about 2–3 minutes.
2. Add 1 lb (454 g) ground beef and cook, breaking up lumps, until no longer pink, about 5–7 minutes. Stir in diced tomato and thawed peas/carrots if using; cook 2–3 minutes more.
3. Season the beef with 1 tbsp (15 ml) fish sauce, 1/2 tsp (2.5 g) black pepper and salt to taste; remove from heat and let cool slightly.
4. In a large bowl, beat 6 brown eggs until combined, then fold in the cooked ground beef mixture until evenly distributed.
5. Heat remaining 2 tbsp (30 ml) oil in a nonstick skillet over medium; pour half the egg-and-beef mixture into the pan, spreading evenly. Cook 3–4 minutes per side, flipping gently, until golden and set. Repeat with remaining mixture.
6. Slice and serve warm with steamed rice or a dipping sauce of vinegar with crushed garlic and pepper.