Soy-Free Scrambled Eggs with Bitter Melon
Elevate your breakfast game with this vibrant Soy-Free Scrambled Eggs with Bitter Melon recipe, perfect for those seeking a healthy, flavorful start to the day. This unique dish combines creamy scrambled eggs with tender slices of bitter melon, creating a harmonious balance of mild richness and distinct, slightly bitter notes. Sautéed garlic, onion, and scallions enhance the savory profile, while a touch of milk ensures the eggs stay light and fluffy. Ready in just 25 minutes, this recipe is a delicious nutrient-packed meal to kickstart your mornings. Serve it hot with toast or rice for a wholesome, soy-free option that introduces a delightful twist to your breakfast routine.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium bitter melon
- 2 tablespoons olive oil
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cloves garlic
- 0.5 medium onion
- 2 stalks scallions
Instructions
Rinse the bitter melon thoroughly under cold water. Cut it in half lengthwise and scoop out the seeds with a spoon. Slice the halves into thin, half-moon shapes and set aside.
Finely chop the garlic cloves and half of the medium onion. Thinly slice the scallions, separating the white parts from the green tops.
In a bowl, crack the eggs and add milk, salt, and black pepper. Whisk until the eggs are well beaten and everything is combined. Set aside.
Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped garlic and the white parts of the scallions, sautéing for about 1 minute until fragrant.
Add the chopped onions to the skillet and cook for about 2-3 minutes until they start to turn translucent.
Increase the heat to medium-high and add the sliced bitter melon to the skillet. Cook, stirring frequently, for about 5 minutes until the bitter melon is tender but still crisp.
Push the bitter melon mix to one side of the skillet and add the remaining tablespoon of olive oil to the empty side.
Pour the egg mixture into the skillet. Let the eggs sit for a few seconds to start setting, then gently stir, integrating them with the bitter melon.
Continue to cook while gently stirring the eggs, making sure they remain soft and creamy, for about 2-3 minutes.
Once the eggs are cooked to your desired consistency, remove the skillet from the heat and garnish with the sliced green tops of the scallions.
Serve hot with your choice of toast or rice for a complete meal.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 994 mg | 21% | |
*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.
