Tortang Tahong made of mussels, tomatoes, and fluffy eggs is a simple dish that's hearty and tasty. This seafood omelet is delicious served with steamed rice and your favorite dipping sauce.
Servings: 4 Servings
- 6 eggs
- salt and pepper to taste
- 2 tablespoons canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 cup mussel meat, cooked and removed from shell
- 2 tablespoons oyster sauce
- 1/4 cup green onions, chopped
In a bowl, combine eggs and salt and pepper to taste. Beat eggs until frothy. Set aside.
In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
Add tomatoes and continue to cook, stirring occasionally, until softened.
Add mussels and cook for about 1 to 2 minutes.
Add oyster sauce and stir to combine.
Add beaten eggs, swirling pan to fully disperse over mussels.
Sprinkle green onions on top.
Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.
Transfer pan to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.
Remove from heat and cut into wedges to serve.
Calories: 279kcal | Carbohydrates: 10g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 278mg | Sodium: 675mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 16.2mg | Calcium: 85mg | Iron: 6mg