Paleo Ampalaya with Scrambled Eggs
Paleo Ampalaya with Scrambled Eggs is a nutritious twist on a classic Filipino dish, perfect for those embracing a healthy, low-carb lifestyle. This recipe highlights the unique flavor of bitter melon, or ampalaya, a superfood known for its numerous health benefits, including aiding digestion and regulating blood sugar. Lightly stir-fried with garlic, onions, and a touch of coconut aminos, the ampalaya's natural bitterness is mellowed, creating a delightful balance of flavors. Fluffy scrambled eggs are cooked alongside, adding richness and protein to this quick, 30-minute meal. Made with wholesome ingredients like coconut oil, this dish is not only paleo-friendly but also dairy-free and gluten-free. Whether you're serving it as a hearty breakfast, lunch, or light dinner, Paleo Ampalaya with Scrambled Eggs promises a satisfying, health-conscious meal that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 medium bitter melon (ampalaya)
- 4 pieces large eggs
- 2 tablespoons coconut oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 medium onion
- 1 tablespoon coconut aminos
Instructions
Start by preparing the ampalaya. Slice both ends off the bitter melon, then slice it in half lengthwise. Use a spoon to scoop out the seeds and white pith inside. Slice the halves into thin, half-moon slices.
Place the sliced ampalaya in a bowl and sprinkle with salt. Allow it to sit for about 10 minutes to help reduce its bitterness. Rinse thoroughly under cold water and drain well.
Peel and finely chop the garlic cloves. Peel and slice the onion into thin strips.
In a large pan, heat the coconut oil over medium heat. Add the garlic and onions, sautéing until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
Add the prepared ampalaya slices to the pan. Stir-fry for about 5 minutes until they start to soften, adding the coconut aminos halfway through cooking.
While the ampalaya is cooking, crack the eggs into a bowl. Season with a pinch of salt and pepper, then beat them well until combined.
Push the ampalaya to one side of the pan and pour the beaten eggs into the empty side. Allow the eggs to cook for a minute without stirring to start setting, then gently scramble them using a spatula.
Once the eggs are mostly cooked but still slightly runny, combine them with the ampalaya and mix everything gently.
Continue cooking for another minute until the eggs are fully cooked, and everything is well incorporated.
Taste and adjust seasoning if necessary. Serve warm and enjoy your healthy Paleo Ampalaya with Scrambled Eggs.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 18.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1992 mg | 42% | |
*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.
