Ampalaya with Scrambled Eggs
Ampalaya with Scrambled Eggs is a simple yet flavorful Filipino dish that combines the unique bitterness of ampalaya (bitter melon) with the creamy richness of scrambled eggs. Perfect for those who enjoy bold, hearty flavors, this recipe strikes a balance between health and comfort. The bitterness of the ampalaya is mellowed through a salt-massage technique, ensuring an approachable taste while preserving its nutritious benefits. Sautéed garlic, onions, and tomatoes add layers of savory sweetness, perfectly complementing the tender ampalaya and fluffy eggs. Quick to prepare in under 30 minutes, this dish makes a satisfying meal when served hot alongside freshly steamed rice. Keywords: Ampalaya recipe, Filipino bitter melon dish, healthy scrambled eggs, easy vegetable recipes.
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Recipe Information
Ingredients
- 2 medium pieces Ampalaya (bitter melon)
- 4 pieces Large eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic
- 1 medium piece Onion
- 1 medium piece Tomato
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Slice the ampalaya in half lengthwise, remove the seeds and pith, then slice into thin semi-circles.
Place the sliced ampalaya in a bowl and sprinkle with salt. Massage the salt into the slices and let them sit for about 10 minutes to reduce bitterness. Rinse thoroughly with water and drain well.
Crack the eggs into a bowl, add a pinch of salt and black pepper, and beat until well mixed. Set aside.
Peel and mince the garlic. Peel and finely chop the onion. Chop the tomato into small pieces.
Heat the vegetable oil in a large pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the onion and tomato to the pan, and cook until the onion becomes translucent and the tomato softens, about 3-4 minutes.
Add the drained ampalaya to the pan and stir-fry for 2-3 minutes.
Pour in the water and cover the pan. Let it simmer for 5-8 minutes until the ampalaya is tender but still crisp.
Pour the beaten eggs over the ampalaya and stir gently to incorporate. Cook until the eggs are fully set and scrambled evenly, about 3-5 minutes.
Adjust seasoning with additional salt and pepper to taste. Serve hot.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 17.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 261 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2059 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
