Tortang Giniling Frittata Will Make You Egg-cited For Fridays

A classic Filipino dish with a healthy twist


Tortang Giniling Frittata

Makes 6 servings

2 Tbsps Olive oil, divided

300g Ground beef sirloin

1 Tbsp Fish sauce

8 Eggs, beaten

½ cup Low-fat milk

1 tsp Salt

½ tsp Black pepper

½ cup Onion, chopped

1 Tbsp Garlic, chopped

1/2 cup Carrots, finely chopped

1/2 cup Tomatoes, chopped

1 cup Malunggay leaves

  1. Heat one tablespoon of olive oil in a 12-inch oven-safe and non-stick skillet. Add the beef and cook until browned.  Season with fish sauce and remove from the skillet. Set aside.
  2. Beat the eggs with milk in a large bowl and season with salt and pepper. 
  3. In the same skillet, heat the remaining oil. Sauté the onion, garlic, carrots and tomatoes until soft. Stir in the cooked beef and cook for 1 minute.
  4. Add the malunggay leaves and cook just until they turn bright green.
  5. Pour the egg mixture into the skillet. Stir gently with a rubber spatula and cook on low heat until the eggs are set on the bottom but not fully cooked on top.
  6. Place the skillet in the oven and bake at 350 F for 20 minutes or until the frittata is cooked all the way through.
  7. Let the frittata completely cool before slicing into 6 wedges.