Vegetarian Ampalaya with Scrambled Eggs
Discover the perfect balance of flavors in this Vegetarian Ampalaya with Scrambled Eggs recipe, a delightful Filipino-inspired dish that transforms bitter melon into a wholesome and tasty meal. This recipe is a masterclass in taming ampalaya’s natural bitterness—thanks to a simple salt-and-rinse technique—while pairing it with fluffy scrambled eggs and a vibrant medley of garlic, red onion, and tomato. Seasoned with soy sauce and black pepper, this quick and nutritious dish is both satisfying and versatile, ideal for serving with steamed rice or as a flavorful side. Ready in just 30 minutes, it’s a must-try for anyone exploring vegetarian recipes or looking for a twist on classic ampalaya.
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Recipe Information
Ingredients
- 2 medium Ampalaya (bitter melon)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 medium Red onion
- 1 medium Tomato
- 4 large Eggs
- 0.5 teaspoon Black pepper
- 1 tablespoon Soy sauce
Instructions
Slice each ampalaya lengthwise and remove the seeds using a spoon. Slice them crosswise into thin half-moons.
Place the sliced ampalaya into a bowl and sprinkle with 1 teaspoon of salt. Mix well and let it sit for 10 minutes to reduce bitterness.
Rinse the ampalaya thoroughly under cold running water and drain in a colander. Set aside.
Peel and mince the garlic cloves. Peel and slice the red onion thinly. Dice the tomato into small cubes.
In a medium-sized bowl, whisk the eggs with a pinch of salt, and set aside.
Heat a large pan over medium heat and add 2 tablespoons of olive oil.
Sauté the garlic until golden brown, then add the sliced red onion. Cook for about 2 minutes or until the onion is translucent.
Add the diced tomato and cook for another 2 minutes until they soften.
Toss in the drained ampalaya and stir well. Cook for about 5 minutes, stirring occasionally, until the ampalaya is tender but still crisp.
Season the mixture with black pepper and soy sauce. Stir to combine.
Pour in the beaten eggs over the vegetable mixture and let it sit for a few seconds.
Carefully scramble the eggs by gently moving the cooked portions from the edges to the center, letting the uncooked eggs flow to the extremities.
Continue cooking until the eggs are fully set but still tender.
Adjust seasoning with additional salt or soy sauce, if needed.
Serve hot with steamed rice or as a hearty side dish.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4454 mg | 194% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2045 mg | 44% | |
*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.
