Bitter Melon, Zucchini, and Eggs Recipe

Bitter Melon, Zucchini, and Eggs Recipe

  • 1 cup chopped bitter melon
  • 1 tablespoon salt
  • 1/4 cup butter
  • 2 cups chopped zucchini
  • 3/4 cup chopped bell pepper
  • 3/4 cup chopped sweet onion
  • 4 large cloves garlic, chopped
  • 8 eggs, lightly beaten
  • 3 tablespoons sour cream
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese
  1. Mix bitter melon and 1 tablespoon salt together in a bowl. Let stand until water is drawn out of bitter melon, about 20 minutes. Rinse melon; squeeze out excess moisture with your hands.
  2. Heat butter in a 12-inch skillet over medium heat; cook and stir bitter melon, zucchini, bell pepper, sweet onion, and garlic in the skillet until tender, 10 to 15 minutes. Drain excess liquid; return vegetables to skillet.
  3. Combine eggs, sour cream, Parmesan cheese, melted butter, 1/2 teaspoon salt, and ground black pepper together in a bowl; stir until combined. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are set but still very moist, 5 to 8 minutes. Top with Cheddar cheese; cover and turn off heat. Allow to rest until eggs have set and cheese is melted, 2 to 4 minutes.
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