Tortang Talong: Filipino Eggplant Omelet

If you're getting bored of eating the same ol' thing for breakfast every morning, then it's time to try this delicious recipe and throw some eggplant into the mix – omelets just got so much more interesting!

Yield: 1
Prep Time: 15 minutes
Cooking Time: 35 minutes
Difficulty Level: Easy


For the cheesy eggplant omelet:

  • 2 eggplants, divided
  • 8 eggs, divided
  • ¼ cup corn starch, divided
  • salt & pepper to taste
  • ⅔ cup water, divided
  • 2 cups shredded cheese for the cheesy layer

For the ground beef filling:

  • 3 tbsp vegetable oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tomato, diced
  • 8 oz ground beef


1. Hold the eggplants over an open flame, completely  scrape off the charred skin, and gently flatten the peeled eggplants with a fork.

2. Combine the eggs, corn starch, salt, pepper, and water.

3. Heat some vegetable oil in a pan over medium heat and fry the red onion, garlic, and tomato. Add the ground beef to the pan and cook until done.

4. Pour half of the egg mixture into a bowl, divide it between two 6-inch frying pans, and place a flattened eggplant in each pan. Divide the other half of the egg mixture between the 2 pans and pour it over the flattened eggplants. Cover each pan with a lid and let cook 10 minutes.

5. Sprinkle cheese over one of the eggplant omelets in the pan. Remove the other eggplant omelet from the pan and place it on top of the cheese layer. Cover the pan with a lid and let cook 5 minutes.

Get the recipe for the Stuffed Eggplant Flower featured in the bonus video.


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