Nut-Free Ampalaya with Scrambled Eggs
Experience a flavorful twist on a Filipino classic with this Nut-Free Ampalaya with Scrambled Eggs recipe! Bringing together tender slices of bitter melon, sweet sautéed onions, juicy tomatoes, and perfectly fluffy scrambled eggs, this dish is a vibrant, healthy, and allergy-friendly option for any meal. The ampalaya is prepared using a simple salt-and-rinse method to mellow its natural bitterness, allowing the fresh, savory flavors to shine. Seasoned with just the right amount of garlic, salt, and black pepper, this quick and easy recipe comes together in under 40 minutes and serves four. Serve it hot with a bowl of steamed rice for a wholesome, satisfying, and nut-free Filipino-inspired meal! Perfect for those looking to enjoy a nutrient-packed vegetable dish or introduce bitter melon into their diet in the most delicious way possible.
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Recipe Information
Ingredients
- 2 medium-sized ampalaya (bitter melon)
- 4 large eggs
- 1 medium onion
- 3 garlic cloves
- 1 large tomato
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cooking oil
- 0.5 cup water
Instructions
Cut the ampalaya in half lengthwise and remove the seeds with a spoon.
Slice the ampalaya into thin semicircles and place them in a bowl. Sprinkle with a little salt and let sit for 10 minutes to help reduce the bitterness.
Rinse the ampalaya slices thoroughly with cold water and drain well.
In a medium bowl, beat the eggs with a pinch of salt and black pepper. Set aside.
Peel and slice the onion into thin rings.
Finely chop the garlic cloves.
Dice the tomato into small pieces.
Heat 2 tablespoons of cooking oil in a large frying pan over medium heat.
Add the garlic to the pan and sauté until golden brown and fragrant.
Add the onion slices and sauté until they become translucent.
Add the diced tomato and cook until softened, about 3 minutes.
Add the rinsed and drained ampalaya slices to the pan. Stir well to combine with the other ingredients.
Pour in 0.5 cup of water and cover the pan. Let it simmer for 5-7 minutes until the ampalaya is tender but still slightly crisp.
Lower the heat and pour the beaten eggs over the ampalaya mixture. Gently stir to scramble the eggs, coating the vegetables evenly.
Continue to cook over low heat, stirring occasionally, until the eggs are fully set but still soft, about 3-4 minutes.
Taste and adjust the seasoning if necessary with additional salt and pepper.
Remove from heat and serve hot, ideally with steamed rice.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 22.7 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2152 mg | 46% | |
*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.
