Whole30 Ampalaya with Scrambled Eggs
Elevate your healthy eating game with this flavorful Whole30 Ampalaya with Scrambled Eggs recipe, a nutritious twist on a Filipino classic! Packed with vibrant slices of ampalaya (bitter melon) and fluffy scrambled eggs, this dish delivers bold taste and wholesome benefits in every bite. The ampalaya is prepared with an easy salting technique that tempers its natural bitterness, while the aromatic coconut oil, garlic, and onion create an irresistible base of savory flavors. Perfectly seasoned and garnished with fresh green onions, this quick and satisfying stir-fry is ready in just 30 minutes, making it ideal for busy weeknights or meal prep. Whether you're following a Whole30 lifestyle or simply seeking a nutrient-packed dish, this recipe serves up a deliciously healthy solution that’s both gluten-free and dairy-free.
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Recipe Information
Ingredients
- 2 medium-sized Ampalaya (bitter melon)
- 6 large Eggs
- 2 tablespoons Coconut oil
- 1 small, chopped Onion
- 3 cloves, minced Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 stalks, chopped Green onions
Instructions
Start by slicing the ampalaya in half lengthwise. Using a spoon, scoop out the seeds and white pith. Slice each half crosswise into thin half-moons. Place the slices in a bowl with a tablespoon of salt, mix to coat, and let it sit for 10 minutes to draw out the bitterness.
While the ampalaya is resting, crack the eggs into a bowl, add a pinch of salt and pepper, and beat with a fork or whisk until well-blended. Set aside.
Rinse the salted ampalaya slices thoroughly under cold water to remove the excess salt and bitterness. Drain and pat them dry with a kitchen towel.
In a large non-stick skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the minced garlic to the skillet and continue to sauté for another 1 minute until fragrant.
Increase the heat to medium-high and add the ampalaya slices to the skillet. Stir-fry for about 5 minutes until they are tender but still vibrant green.
Reduce the heat to medium, push the ampalaya to one side of the skillet, and pour the beaten eggs into the empty space. Allow the eggs to set slightly, then gently scramble them until just cooked through but still soft.
Mix the scrambled eggs with the ampalaya and season with additional salt and pepper to taste, if necessary.
Transfer the mixture to a serving platter and garnish with chopped green onions.
Serve immediately and enjoy your Whole30 compliant ampalaya with scrambled eggs.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 390 mg | 8% | |
*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.
