This hearty Filipino torta is the perfect breakfast! It’s easy to make and is an ideal solution when you need a quick meal no matter what time of day it is! Best of all, you can make it entirely your own by using your choice of vegetables!
It’s not only naturally gluten-free but also dairy-free and paleo and keto-friendly! It makes it great for people with dietary restrictions since it’s so versatile.
It’s a straightforward meal at heart, and despite being Filipino, the ingredients are pretty standard no matter where you are, which helps make sure that it’s a cheap dish with a minimal grocery list!
What do I need to make this beef/pork omelet?
The ingredients list for this one is relatively short, luckily. This keeps things cheap, simple, and flavorful since it lets you get the best flavors out of each ingredient rather than adding so many ingredients that it’s just overwhelming and muddled!
- Chopped onions - I used yellow onions, but you could use red onions or even sweet onions if you prefer!
- Minced garlic - if you’re in a rush, then you can buy pre-minced garlic in jars or frozen. It’s a lifesaver!
- Ground beef or pork - just use your favorite or whatever you have on hand.
- Fish sauce (or soy sauce) - to help to season the torta and add a deep umami flavor
- Salt and black pepper - to season the omelet. You can season to taste, but I do give suggested amounts for each to work as a guide.
- Plenty of eggs! - After all, you can’t make an omelet without breaking eggs!
- Some oil - for cooking the meat torta
- Thinly sliced green onions - This sort of work as both a garnish and an ingredient - and they add a lot of delicious flavors, so don’t skip them!
See? If you already have fish sauce (or are using soy sauce), you probably already have at least most of the ingredients, and none of them are too expensive. This Filipino torta is cheaper than it sounds!
I already had everything that I needed in the fridge when I went to make it, and I’m guessing I’m not the only one! Not everyone has fish sauce already, but if you don’t, it’s pretty easy to find, so you don’t need to worry.
If you don’t like fish sauce or might struggle to find a use for it, you can replace it with soy sauce. Be careful if you’re gluten-free though, since many soy sauces do include gluten.
I will warn you when you mix the fish sauce with eggs; it smells pretty awful. The first time I made it, I threw it away because I thought the eggs were rotten!
But once you bake it, the smell disappears like magic! If you really can’t stand the smell, it’s best to use soy sauce instead of fish sauce.
Traditionally, this breakfast torta is made with ground beef or pork, but chicken works just fine as well - or even turkey.
How do I make it?
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the “Skip to Recipe” button at the top of the page.
The method here is super simple! The hardest part is flipping the torta, but a plate helps massively there.
- Sauté onions and garlic until translucent.
- Add beef or pork and cook until browned and let cool.
- Add whisked eggs and fish sauce (or soy sauce) and stir to combine.
- Ladle the mixture into a skillet and cook gently then sprinkle with some of the green onions, flip and cook until done.
- Repeat with the rest of the mixture.
And that’s all! This breakfast torta is the perfect breakfast to keep you going all day, whether you serve it with a salad on the side or not. I mean, what could be better than eggs, meat, onions, and garlic? Not very much in my books!
To flip the omelet more efficiently, try upturning the skillet to flip it onto a plate and then transfer it back into the skillet with a spatula. It helps with flipping large, fragile things like this!
It’s not only good for breakfast, though! Try serving it as brinner (breakfast for dinner) or even as a good, warm hearty lunch! I usually eat it more in winter when it’s cold outside too.
After all, an excellent meaty breakfast like this will keep you warm and full for hours!
What should I try next?
If you like hearty breakfast that you can also serve for dinner, you will love these:
- STOVETOP SPANISH PASTA FRITTATA
- MINCED MEAT WITH POACHED EGGS
- BUBBLE AND SQUEAK CAKES
- BREAKFAST CASSEROLE WITH HAM AND BACON
- FRITTATA WITH GREENS AND GOAT CHEESE
Filipino Breakfast Torta - Beef Omelet
- Mixing bowls
- Non-stick skillet
- ⅓ cup chopped onions
- 2 large garlic cloves minced
- 1 pound ground beef or pork
- 1 tablespoon fish or soy sauce
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 large eggs beaten
- 2 tablespoons oil divided
- 2 green onions thinly sliced
- Heat two teaspoons of the oil in a large skillet. Add onions and garlic and sauté, stirring often, until translucent, about 5 minutes. Add ground beef or pork and cook until cooked through, stirring often and breaking large clumps with a wooden spoon, about 8 to 10 minutes; season with salt and pepper. Drain the beef mixture and let cool for 10 minutes.
- Add eggs and fish or soy sauce to the cooled beef mixture and stir to combine.
- In an 8-inch non-stick skillet, heat one teaspoon of the oil over medium-low heat. With a ladle, scoop some of the mixture (about ¼) into the hot oil. Let omelet set for 3 minutes, then sprinkle with some of the green onions. Flip omelet and cook 2 minutes longer. Transfer to a plate. Repeat with remaining oil, egg-beef mixture, and green onions until the mixture is gone.
- Serve omelet individually, or stack on top of each other and cut into 4 layered slices. Serve with ketchup or sriracha chili sauce.
- To flip the breakfast torta more efficiently, try upturning the skillet to flip it onto a plate and then transfer it back into the skillet with a spatula. It helps with flipping large, fragile things like this!
- Ensure that the ground beef is fully cooked before removing it from the skillet.
- Make this breakfast torta vegetarian by omitting the ground beef and adding in more veggies. Alternatively you can use plant-based 'meat' crumbles.