Dairy-Free Scrambled Eggs with Bitter Melon
Delightfully unique and packed with bold flavors, this Dairy-Free Scrambled Eggs with Bitter Melon recipe is a must-try for anyone seeking a nutritious and creative twist on classic scrambled eggs. Featuring the distinctively earthy bitterness of tender bitter melon, balanced by the savory notes of garlic, soy sauce, and caramelized onions, this dish transforms simple ingredients into a satisfying, dairy-free breakfast or brunch option. Perfectly fluffy eggs meld with the softened bitter melon for a creamy yet textured scramble that's both healthy and bursting with character. With a quick prep time of just 10 minutes and garnished with vibrant spring onions, this recipe is ideal for pairing with crusty toast or fresh greens for a balanced and flavorful meal. Whether you're exploring new ingredients or embracing a dairy-free lifestyle, this dish is sure to excite your palate!
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium bitter melon
- 0.5 medium yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 1 for garnishing spring onions
Instructions
Start by preparing the bitter melon. Slice it in half lengthwise and remove the seeds using a spoon. Cut the halves into thin slices.
To reduce the bitterness, place the sliced bitter melon in a bowl with a pinch of salt and let it sit for 10 minutes. Rinse well under cold water and drain.
Meanwhile, finely chop the onion and garlic. Chop the spring onion for garnishing and set aside.
In a bowl, beat the eggs with soy sauce, sea salt, and ground black pepper until well combined.
Heat the olive oil in a nonstick skillet over medium heat. Add the onion and garlic, sautéing for about 3 minutes until the onion becomes translucent.
Add the sliced bitter melon to the skillet and cook for another 5 minutes, stirring occasionally, until the melon starts to soften.
Pour the beaten eggs over the melon and onion mixture. Allow the eggs to set slightly before gently stirring with a spatula. Cook until the eggs are just set, yet still soft and creamy.
Remove from the heat and immediately transfer to serving plates to avoid the eggs overcooking.
Garnish with chopped spring onions and serve warm. Enjoy your dairy-free scramble with a side of toast or fresh greens.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1153 mg | 25% | |
*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.
