Sautéed Ginisang Ampalaya with Egg and Tomatoes
Bitter melon sautéed with ripe tomatoes, onions, and scrambled eggs creates a nutritious and colorful Filipino vegetable side dish. This filipino-inspired vegetarian ready in about 30 minutes pairs medium, diced tomatoes, medium, sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, sliced thinly bitter melon (ampalaya)
- 2 medium, diced tomatoes
- 1 medium, sliced onion
- 3 cloves, minced garlic cloves
- 3 large, beaten eggs
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Prepare 2 medium bitter melons by slicing them thinly lengthwise, removing seeds, then soaking in a bowl of salted water for 10 minutes to reduce bitterness. Drain well.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Sauté 3 minced garlic cloves and 1 medium sliced onion for 2-3 minutes until translucent and fragrant.
- Step 3: Add 2 diced medium tomatoes and cook for 3 minutes until softened and the mixture is slightly saucy.
- Step 4: Add the drained bitter melon slices to the skillet and stir-fry for 5 minutes until tender but still slightly crisp.
- Step 5: Push the vegetables to one side of the skillet and pour in 3 beaten large eggs on the empty side. Scramble the eggs gently until just set, then mix everything together.
- Step 6: Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, stir for 1 more minute and remove from heat.
Frequently asked questions
How long does Sautéed Ginisang Ampalaya with Egg and Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Ginisang Ampalaya with Egg and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced tomatoes from drying out.
Can I substitute ingredients in Sautéed Ginisang Ampalaya with Egg and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Ginisang Ampalaya with Egg and Tomatoes for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Ginisang Ampalaya with Egg and Tomatoes?
Filipino vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
