Upo Guisado Omelet

This classic Filipino Upo Guisado Omelet is one of the easiest, most delectable ways to cook upo (bottle gourd). Simply peel off the pale, green skin. Wash and slice the insides of the upo after removing the seeds and the spongy, white part. Once the vegetable gourd is cut in cubes, sauté with the rest of the ingredients. The beaten eggs transform this dish into a lovely omelet that’s great for a weeknight or a family meal. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 or up to 4 if served with rice and as a side.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Tortilyang Upo Vegetable Omelet

Servings: people

Calories: 64kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Non-stick Skillet: 10 inches or 12 inches in diameter

Ingredients

2 Tablespoons vegetable oil
2 cloves garlic minced
1 whole onion chopped
1 Tablespoon patis (fish sauce) fish sauce
1 whole large tomato chopped, about 3/4 cup
1/2 cup organic vegetable broth
2 cups cubed upo (bottle gourd) cut about 1/2-inch sized pieces
1 cup sliced green beans cut into 1-inch in length pieces
4 whole large eggs beaten
1 teaspoon salt
1 teaspoon ground black pepper powder
1 to 2 stalks scallions chopped, for garnish
for serving: boiled rice

Instructions

To prepare the upo (bottle gourd):

Wash an entire upo with soap and water. Pat dry with paper towels. Peel off the outer skin.
Slice the upo open horizontally, in half. Remove the seeds and white spongy parts inside.
Slice the light green flesh into 1/2 inch-sized cubes. You should have two cups from a large gourd for this recipe. Set the cubed upo aside.
To cook the upo: In a large, non-stick skillet (about 10 inches in diameter), over medium-high heat, add the oil.
When oil is hot enough, saute the garlic and onions for 1 to 2 minutes. Add the patis (fish sauce) and tomatoes. Continue saute for 2 minutes till tomatoes are soft.
Pour the vegetable broth. Add the upo cubes and green beans. Cover and cook for 8 to 10 minutes till vegetables are soft and the upo cubes are transparent.
To cook the omelet: In a separate, medium-sized bowl, beat the eggs till fluffy. Season with salt and pepper.
When the vegetables cooking in the skillet are soft and cooked, pour the beaten eggs all over the skillet.
Tilt the skillet around so the eggs spread well and all the vegetables are covered evenly.
Cover the skillet and turn the heat down to a low simmer. Cook for 5 minutes more.
When the eggs solidify, turn off the heat. Keep the skillet covered on the stove top. The residual heat of the skillet will continue to cook the omelet. This gives the omelet a moist texture.
Garnish the tortilyang upo with chopped scallions. Serve warm with boiled rice.

Cook's comments:

At times, the upo or bottle gourd is large, so I only use half of it. If there is leftover uncooked upo, cover the entire gourd with plastic wrap, then with aluminum foil. Keep refrigerated. Use within 1 to 2 days.

Nutrition