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 this Asian-style omelet with ground beef 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! you could also add a small, fritter-size amount of the batter to the pan for ease of turning over.
Ensure that the 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.
If you've never cooked with fish sauce, warning: when you mix it with eggs, it smells like the eggs are 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.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.