Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 lb ampalaya (bitter melon or
1 bitter gourd)
1 T salt (or),To Taste
1 scallion
2 medium-sized onions
4 T veg oil
6 cloves garlic,minced
3 sm tomatoes,chopped
3 lg eggs,lightly beaten

Trim away the two pointed ends of the ampalaya and cut them in half
lengthwise. Remove the pale, seeded section with a spoon and discard
it. Cut the darker green outer shells crosswise, at a slight
diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups
water and 1 tbsp salt in a bowl. Put the ampalaya strips into this
bowl and set aside for 2 hours.

Drain the ampalaya and rinse the strips under running water. Drain
again and pat dry.

Cut the scallion into 2 inch lengths and then cut each section
lengthwise into thin strips. Peel the onions and cut them in half
lengthwise; then slice them into fine half rings.

Heat the oil in a skillet over a medium flame. When hot, put in the
garlic, fry until garlic is light brown. Add the onions. Stir and
fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add
ampalaya, turn down the heat. Stir occasionally and fry around 10
minutes or until ampalaya is tender. Stir in beated eggs and the
salt. Stir and cook as you would scrambled eggs until eggs have
reached a consistency you like. Remove from heat, add scallion strips
and serve.

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