Filipino Fish-Tomato Omelet Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 1 whole milkfish (bangus) or pampano, about 1 1/2 - 2 pounds
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 medium tomatoes, chopped
  • Salt to taste
  • Cooking oil
  • 4 to 6 eggs, well beaten
  • Butter
How to cook Filipino Fish-Tomato Omelet:
  • Clean, wash and dry fish. Brown fish on both sides, then separate the flesh from bones. Chop the flesh and set aside in a plate. Discards the bones.
  • Saute garlic, onion, and tomatoes. Add the fish, then season with salt to taste. Set aside this mixture.
  • Melt the butter in a pan, then pour the beaten eggs. When eggs is lightly cooked, fold in the fish mixture within the eggs. Fry both sides of the eggs, then serve.

Note:

The Filipino Fish-Tomato Omelet recipe easy to prepare and so good!


This recipe for Filipino Fish-Tomato Omelet serves/makes: 4 - 6

The Filipino Fish-Tomato Omelet recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Milkfish (more Milkfish recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Filipino (more Filipino recipes)

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