Bitter melon with scrambled eggs

One of the most underrated vegetables out there (but one of my personal favorites). It’s so healthy for you! It helps reduce blood sugar, can decrease cholesterol, and it’s better than kale (Ok maybe not the last part. I just hate kale). Most people don’t like it due to it’s bitter taste, which I get it. But my version helps masks most of the bitter flavor. This recipe calls for eggs, so if you’re vegan, tofu scramble will be an excellent substitute.


  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic, chopped
  • 2 bitter melons, deseeded, halved & sliced
  • 1/4 cup tomatoes, chopped
  • 2 eggs
  • salt & pepper, to taste


Heat a skillet on medium. Add vegetable oil and garlic and saute for about a minute, then add bitter melon, cook for about 2 minutes, until soft. Add tomatoes and saute for about 3-4 minutes. Add eggs and cooked for another 3-5 min. Until most liquids are evaporated. Season with salt and pepper.


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