Bitter Melon, Zucchini, and Eggs recipe
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Ingredients
- 1 cup chopped bitter melon 1 tablespoon salt ¼ cup butter 2 cups chopped zucchini ¾ cup chopped bell pepper ¾ 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 ½ teaspoon salt ½ teaspoon ground black pepper 1 cup shredded Cheddar cheese
Nutrition Info
- 463.2 caloriescarbohydrate: 10.6 gcholesterol: 447.8 mgfat: 37.2 gfiber: 2.4 gprotein: 23.5 gsaturatedFat: 20.3 gservingSize: -sodium: 2524.7 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Bitter Melon, Zucchini, and Eggs
Directions
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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.
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.
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.