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Tortang giniling with fluffy eggs on a plate.
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Tortang Giniling Recipe

Fluffy egg omelet filled with leftover giniling or picadillo.
Course Breakfast
Cuisine Filipino
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 287kcal
Author Nora Rey

Equipment

  • Nonstick pan with a lid

Ingredients

  • 6 eggs
  • 2 cups leftover giniling or picadillo
  • 2 tablespoons oil or butter
  • Salt and pepper

Instructions

  • Beat egg yolks and whites separately until fluffy, then fold together.
  • Pour into an oiled non-stick pan over medium-low heat. Cover and cook until set.
  • Spoon giniling over one half.
  • Fold the empty half over the filling.
  • Serve with rice, banana ketchup, or chili garlic oil.

Notes

  • Eggs: For extra fluffy eggs, separate the yolks and whites, then whisk the whites until airy. Season lightly since the filling is already seasoned.
  • Giniling or picadillo: Leftovers work well. Cook off any extra sauce before adding to the eggs.
 
Cooking Tips
  • Whisk the egg whites well for a light, fluffy omelet.
  • Cook over medium-low heat so the eggs set gently.
  • Warm the giniling and cook off any extra sauce.
  • Use a non-stick pan to prevent sticking and tearing.

Nutrition

Calories: 287kcal | Carbohydrates: 0.5g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 322mg | Potassium: 245mg | Sugar: 0.3g | Vitamin A: 531IU | Calcium: 49mg | Iron: 2mg