Tortang Giniling 

Ingredients

• 1 Tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tomato, diced
• 1 lb ground beef
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ c peas
• 5 eggs, lightly beaten
• Vegetable or canola oil, for frying

Instructions

1. In a large skillet, heat oil over medium high heat. Add the onion and garlic and saute until softened, 2-3 minutes.
2. Add the diced tomato to the skillet and continue cooking for 5 minutes, letting the tomatoes release their juices.
3. Add the ground beef to the vegetables and saute until browned, 5-7 minutes.
4. Add the salt and pepper. Mix well. Taste the mixture and adjust the salt and pepper as desired.
5. Transfer the mixture to a medium bowl. Add the peas and let the mixture cool slightly.
6. Once the meat mixture has cooled, add the beaten eggs and mix well.
7. Wipe out the skillet you used for the meat and heat a little oil in it, over medium heat. Reduce the heat to medium low and spoon ¼ c of the egg and beef mixture into the skillet, flatten the mixture and shape it roughly into a 3-4 inch patty. (Depending on the size of your skillet, you may be able to cook more than one omelette at a time. Just be careful not to overcrowd the pan, or flipping the omelettes will be difficult.)
8. Cook the omelette for 2-3 minutes on the first side. (If your omelettes cook faster than this, your pan is too hot. Reduce the heat for the next batch.)
9. Flip the omelette and cook for an additional 1-2 minutes on the second side, until golden.
10. Transfer the omelette to a paper towel-lined plate and continue with the remaining batter. (Keeping the plate with the cooked omelettes in a very low oven will keep them warm until all are made.)