A super pretty, very delicious Filipino-Style Torta that is hearty enough to keep you full until lunch … and it’s Whole30 approved!
If you’ve done a Whole30 round before, you know that you might find yourself eating a lot of eggs. Not because you HAVE TO, but just because they’re an easy breakfast option, and even a fail-safe go-to for a quick and easy dinner. So knowing that, I wanted to make sure to keep an eye out for recipes that may feature eggs, but were slightly different enough to keep things interesting, and this Torta delivered.
I spied the recipe in an issue of People magazine of all places, and with minor tweaks, I could make it be Whole30 compliant. The recipe notes that it’s ready in twenty minutes, and, well, I beg to differ. Closer to 40 minutes seemed a little more accurate, but it is still simple to make, and totally worth it.
The wedges, once sliced, are filling enough to keep you satiated through the morning with just a little fresh fruit on the side. And what I also loved about it is I could warm up a slice and wrap it in a napkin for an easy grab-and-go breakfast. You could easily swap out the ground beef and use sausage instead, or skip meat entirely and make an all-vegetable version. I made my layers fairly wide, which made for some interesting maneuvers when it came time to flip it, and ended up with five layers. You could make your layers smaller, and then you’d have a higher stack, or do two smaller stacks. Whatever you do, you can’t mess this one up.
Hungry for more Whole30 recipes?
With the Super Bowl coming up, you can have these Buffalo Chicken Meatballs and still stay on course.
Everything is better with bacon, and this Broccoli & Bacon Salad is no exception.
Avocado Fries are soooo good, and on my list for this weekend.
Recipe courtesy of Alvin Cailan
2 T canola oil, divided
1/2 yellow onion, finely chopped
4 garlic cloves, minced
1-1/2 lbs ground beef
1 tsp fine sea salt
1/2 tsp ground black pepper
12 large eggs, beaten
1 T fish sauce (I used Coconut Aminos to make it Whole30)
5 scallions, thinly sliced
1. Heat two teaspoons of the canola oil in a large deep skillet over medium. Add onion and garlic to the hot oil and cook, stirring often, until translucent, about 5-7 minutes. Add ground beef and cook, stirring often, until heated through, about 8 minutes. Season with salt and pepper. Drain the beef mixture and let cool for about 10-15 minutes.
2. Add eggs and fish sauce to cooked beef mixture and stir to combine.
3. Heat 1 teaspoon of the canola oil in a 10 inch nonstick skillet over medium-low. When oil is hot, use a ladle to scoop some of the egg-beef mixture into the skillet. Let omelet set 3 minutes and sprinkle with some of the scallions. Flip omelet and cook two minutes. Transfer to a play and repeat with remaining egg-beef mixture and scallions until mixture is gone.
4. As a serving option, stack omelets on top of each other, and cut into 8 layered slices. Serve with sriracha chili sauce or ketchup.