Bitter Melon Omelette

It’s been a while since I last seen really beautiful looking bitter melon during my grocery trip. Last time I got super lucky, these babies were still being unloaded from boxes, and boy they looked super pretty, shiny, no blemishes. I couldn’t help buying like four of them and they are perfect for this bitter melon omelette recipe. It’s rather funny that I used to hate them when I was young, my Mom only made them once in a blue moon because me and my brother wouldn’t touch it, but now I cannot get enough of it. It’s kinda weird how taste changes with time.

Anyway, this dish is how my Mom prepare bitter melon for us. One bitter melon and 4 eggs. To reduce bitterness, my Mom would cut the melon into thin slices, then toss with some salt (I use 1/2 teaspoon per melon), and let them rest for 10 minute, then wash and rinse. Once treated like this, the bitterness will be reduced by a lot, but it will still have slight bitterness. For the eggs, break 4 eggs in a mixing bowl, lightly beat with a pair of chopsticks after seasoned with 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon soy sauce, 1/2 teaspoon mushroom sauce (for carnivores, you can use oyster sauce), 1/2 teaspoon sesame oil, and 1/4 teaspoon ground white pepper. Now we are ready to cook.

Heat 3 tablespoon oil in a frying pan (non stick or a well seasoned cast iron skillet) on medium heat. Once the pan is hot, fry bitter melon for 1 minute. Spread the bitter melon into one layer in the pan, then pour egg mixture into the pan. Cook until both sides of the omelette are firm and golden brown. Turn off heat, cut into 4-8 wedges, serve immediately.