Nut-Free Ampalaya with Scrambled Eggs

Discover the perfect balance of healthy and hearty with this Nut-Free Ampalaya with Scrambled Eggs recipe! A twist on the classic Filipino dish, this quick and easy meal highlights the bold, unique flavors of ampalaya (bitter melon) mellowed by fluffy scrambled eggs. The dish is enriched with sautéed garlic, onions, and ripe tomatoes, creating a medley of vibrant tastes and textures that’s both comforting and nutritious. The preparation includes a clever salt-rinse technique to tame the bitterness of the ampalaya, making it a perfect introduction for those new to this superfood. Ready in just 35 minutes, this nut-free, gluten-free dish pairs beautifully with a warm serving of steamed rice, making it an ideal choice for a wholesome family meal or a hearty breakfast. Packed with vitamins and protein, it's a flavorful way to fuel your day while staying allergen-friendly.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium-sized ampalaya (bitter melon)
• 4 large eggs
• 1 medium onion
• 3 garlic cloves
• 1 large tomato
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons cooking oil
• 0.5 cup water

Directions

Step 1

Cut the ampalaya in half lengthwise and remove the seeds with a spoon.

Step 2

Slice the ampalaya into thin semicircles and place them in a bowl. Sprinkle with a little salt and let sit for 10 minutes to help reduce the bitterness.

Step 3

Rinse the ampalaya slices thoroughly with cold water and drain well.

Step 4

In a medium bowl, beat the eggs with a pinch of salt and black pepper. Set aside.

Step 5

Peel and slice the onion into thin rings.

Step 6

Finely chop the garlic cloves.

Step 7

Dice the tomato into small pieces.

Step 8

Heat 2 tablespoons of cooking oil in a large frying pan over medium heat.

Step 9

Add the garlic to the pan and sauté until golden brown and fragrant.

Step 10

Add the onion slices and sauté until they become translucent.

Step 11

Add the diced tomato and cook until softened, about 3 minutes.

Step 12

Add the rinsed and drained ampalaya slices to the pan. Stir well to combine with the other ingredients.

Step 13

Pour in 0.5 cup of water and cover the pan. Let it simmer for 5-7 minutes until the ampalaya is tender but still slightly crisp.

Step 14

Lower the heat and pour the beaten eggs over the ampalaya mixture. Gently stir to scramble the eggs, coating the vegetables evenly.

Step 15

Continue to cook over low heat, stirring occasionally, until the eggs are fully set but still soft, about 3-4 minutes.

Step 16

Taste and adjust the seasoning if necessary with additional salt and pepper.

Step 17

Remove from heat and serve hot, ideally with steamed rice.

Nutrition Facts

Serving size	(1092.6g)

Amount per serving	% Daily Value*
Calories	785.3

Total Fat 48.4g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 744mg	0%
Sodium 3264.0mg	0%
Total Carbohydrate 58.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 22.7g
Protein 33.6g	0%

Vitamin D 164IU	0%
Calcium 267.6mg	0%
Iron 6.7mg	0%
Potassium 2151.8mg	0%

*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.

Source of Calories

Fat: 54.3%

Protein: 16.7%

Carbs: 29.0%