Nut-Free Scrambled Eggs with Bitter Melon
Elevate your breakfast game with this vibrant and protein-packed Nut-Free Scrambled Eggs with Bitter Melon recipe! Combining the creamy richness of perfectly scrambled eggs with the unique, slightly bitter flavor of tender sautéed bitter melon, this dish is a deliciously healthy way to start your day. Enhanced by a savory medley of garlic and onion, and finished with a fresh parsley garnish, this quick and easy recipe is ready in just 30 minutes, making it ideal for busy mornings or a light lunch option. Whether you're seeking a nut-free alternative or exploring new vegetables, this wholesome skillet dish is sure to delight your taste buds. Packed with vitamins and antioxidants, bitter melon adds both nutrition and an exciting twist to the classic scrambled egg recipe. Perfect for pairing with warm toast or fluffy rice, it's a versatile dish that's as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium bitter melon
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the bitter melon: slice the bitter melon in half lengthwise, and scoop out the seeds and pith with a spoon.
Thinly slice the bitter melon crosswise into half-moons. Sprinkle with a pinch of salt and let sit for 10 minutes to reduce bitterness. Rinse thoroughly and pat dry.
Finely chop the onion and garlic cloves. Set aside.
Crack the eggs into a medium bowl, add the salt and black pepper, and whisk until well combined. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the onions and sauté until they become translucent, about 3 minutes.
Add the garlic and sauté for an additional minute until fragrant, making sure not to burn the garlic.
Add the prepared bitter melon to the skillet. Cook for about 5 minutes, stirring occasionally, until the bitter melon is tender.
Pour the whisked eggs into the skillet, stirring gently and continuously with a spatula to scramble the eggs.
Cook until the eggs are just set but still soft and creamy, about 3-4 minutes. Remove from heat promptly to avoid overcooking.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1052 mg | 22% | |
*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.
