Omelet
Beaten eggs seasoned with salt and pepper and cooked with onions and tomato. This is a delicious breakfast dish best paired with pandesal.
The Preparation
Prepare the Egg Base
Crack the eggs and place them in a medium bowl. Add the salt and pepper, then beat using a wire whisk or fork. Set the mixture aside.
Sauté the Aromatics
Heat the cooking oil in a pan. Sauté the onion and tomatoes for 2 minutes until softened and fragrant.
Cook the Omelet
Pour in the beaten egg mixture. Spread the mixture evenly by tilting the pan sideways. Continue to cook over medium heat for 3 to 4 minutes.
Flip and Finish
Flip the omelet with the aid of a wide spatula and cook the other side for 3 minutes. Pro Tip: If you are having a hard time flipping, slide the egg onto a wide plate (cooked side down). Quickly flip the plate over the pan so the omelet slides back in with the uncooked side facing down.
Plate and Serve
Turn off the heat and transfer the omelet to a serving plate.