Bitter Melon and Scrambled Eggs with Bangkok Seasoning
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp Olive Oil 1/4 cup Onions, finely diced1 medium Bitter Melon (approx 1/4 pound whole, raw)1/2 tsp Fish Sauce 3 medium Eggs1/4 tsp Penzeys Bangkok Blend
Cut the melon in half length-wise, then scoop out and discard the seeds/pith. Thinly slice or shave the melon into very uniform half moons (a mandolin is great for this). Sprinkle the melon pieces with a teaspoon of salt and drain in a colander for about 15 minutes.
Scramble the eggs with the seasoning blend and fish sauce. Set aside.
Heat the 1 tablespoon of oil over medium-high heat in a wok or medium-sized non-stick skillet (~10 inch).
Squeeze out as much excess liquid as you can from the melon slices and dry with paper towels. Add the melon and the onion to the hot oil. Saute until soft and just turning golden.
Reduce heat to medium and pour seasoned eggs over the melon and onions. Let sit for about 90 seconds or until the edges are set. Then use a spatula to push the set edges toward the center of the pan so the uncooked egg seeps around to fill in the edges. Repeat until no more runny eggs are left in the pan. Then flip the eggs over and remove from the heat. Let the remaining heat in the pan finish cooking the eggs.
Serving Size: 1 Serving
Scramble the eggs with the seasoning blend and fish sauce. Set aside.
Heat the 1 tablespoon of oil over medium-high heat in a wok or medium-sized non-stick skillet (~10 inch).
Squeeze out as much excess liquid as you can from the melon slices and dry with paper towels. Add the melon and the onion to the hot oil. Saute until soft and just turning golden.
Reduce heat to medium and pour seasoned eggs over the melon and onions. Let sit for about 90 seconds or until the edges are set. Then use a spatula to push the set edges toward the center of the pan so the uncooked egg seeps around to fill in the edges. Repeat until no more runny eggs are left in the pan. Then flip the eggs over and remove from the heat. Let the remaining heat in the pan finish cooking the eggs.
Serving Size: 1 Serving
Nutritional Info Amount Per Serving
- Calories: 353.6
- Total Fat: 26.4 g
- Cholesterol: 491.0 mg
- Sodium: 404.1 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.7 g
- Protein: 18.2 g
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