High Protein Ampalaya with Scrambled Eggs
Elevate your next meal with this "High Protein Ampalaya with Scrambled Eggs," a wholesome and flavorful dish that transforms the humble bitter gourd into a nutrient-packed delight. Perfect for health-conscious individuals, this recipe combines the distinct bitterness of ampalaya with the creamy richness of six scrambled eggs, providing a hearty dose of protein and vitamins. The addition of garlic, onion, soy sauce, and olive oil enhances its savory profile, while a simple preparation process minimizes the bitterness of the gourd for a well-balanced dish. Ready in just 35 minutes, this recipe is ideal for meal prep, a quick dinner, or a nutritious side dish. Serve it over steamed rice for a comforting Filipino-inspired meal or enjoy it on its own for a low-carb option. Whether you're familiar with ampalaya or trying it for the first time, this high-protein recipe is a delicious and healthy way to add variety to your dining table!
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Recipe Information
Ingredients
- 2 medium Ampalaya (bitter gourd)
- 6 large Eggs
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 0.25 cup Water
Instructions
Wash the ampalaya thoroughly under running water. Slice each ampalaya lengthwise and remove the seeds with a spoon. Cut into thin half-moon slices.
Place the sliced ampalaya in a bowl, add a generous amount of salt, and mix. Set aside for 10 minutes to reduce bitterness. Rinse thoroughly under water afterward and drain well.
Chop the onion and mince the garlic cloves.
In a large bowl, beat the eggs with a pinch of salt and black pepper. Set aside.
Heat olive oil in a large pan over medium heat. Add chopped onions and sauté for about 2-3 minutes or until translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Add the drained ampalaya slices to the pan with the onion and garlic. Stir and sauté for about 5 minutes, or until it starts to soften.
Pour in the water and soy sauce. Stir, cover the pan, and let it cook for 3 more minutes until the ampalaya is tender yet still slightly crisp.
Push the ampalaya mixture to one side of the pan and pour the beaten eggs into the empty side. Allow the eggs to set slightly, then gently scramble them.
Combine the scrambled eggs and ampalaya by stirring gently. Adjust the seasoning with additional salt and pepper if needed.
Continue to cook for another 1-2 minutes until the eggs and ampalaya are fully mixed and cooked through.
Serve hot with steamed rice or as a standalone dish.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 763 mg | 16% | |
*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.
