Spring Egg Omelette Recipe

We can always have fun with our egg omelettes by adding one or more other ingredients to it like vegetables or meat.

I am quite proud to this Spring Egg Omelette recipe because I was able to use the left over vegetables and created a vibrant egg omelette. The crunchiness of carrots added to the exciting texture. While the seasoning effect of the spring onions made it lighter to the taste compared to the usual sliced onions I am adding to my omelette.

I am not good though in flipping the omelette to retain it whole when cooking. Almost all the time it turns to be like small sheets of several omelettes just like in the photo. I’m not worried though because it doesn’t affect the taste :).


Spring Egg Omelette

Guinisang Kamatis at Itlog (Sauteed Tomatoes and Eggs)

Sauteed Tomatoes and Eggs

A tasty and easy to cook side dish for fried fish is Guinisang Kamatis or sauteed tomatoes. My mother would make it with eggs or without. The guinisang kamatis recipe without eggs though tastes a little sour than with eggs. But, I like both versions specially that tomatoes are good for us.

Here’s the recipe for Guinisang Kamatis at Itlog:

Ingredients:
6 pieces tomatoes
2 eggs
2 cloves minced garlic
1 small sliced onion
2 tbsp. patis or fish sauce
Salt
Cooking oil

Cooking procedure:
1) Sliced the tomatoes roughly.
2) Beat the eggs and season with a pinch of salt.
3) Heat cooking oil in a pan.
4) Sauté garlic until light brown.
5) Add onions and cook until translucent.
6) Add the sliced tomatoes and sauté until tomato skins curl.
7) Add the beaten eggs. Cook over low heat while stirring constantly.
8) Season with fish sauce and cook until the eggs nearly solidifies.
9) Serve with your favorite fried fish or pork chop.