Tuna Scrambled Egg Omelette with Ampalaya (Bittermelon)

Ingredients:

12 large fresh eggs
1 whole fresh clove of garlic-smashed, peeled, and minced fine
1 medium round white or yellow onion-peeled, sliced, diced, and chopped fine
1 large ripe red tomato-sliced, diced, and chopped fine
1 green bittermelon=chinese cucumber=ampalaya-ends cut off, seeded, quarted, and sliced into strips
2 cans tuna fish packed in water
1 tsp MSG optional
fresh cracked black pepper to taste
1 pinch iodized table salt
3-4 Tbsp fish sauce=patis=nuoc mam to taste
canola oil for frying

Procedure:

• Prepare tomatoes, onions, garlic, and bittermelon by putting in individual little bowls and set aside.
• Crack eggs into a mixing bowl and remove any shell particles.
• Open 2 cans tuna and water from can into another small bowl. Use a fork to smash up the tuna into mashed tuna flakes.
• Add flaked tuna into mixing bowl with eggs and scramble with a wire wisk. Do not overscramble. Add MSG, salt, pepper, and patis and mix well. Set aside.
• Heat large frying pan and add enough oil. About 4 Tbsp or so.
• When oil is almost smoking add onions, garlic, tomatoes, and bittermelon. Saute until vegetables are cooked down and wilted. About 5 minutes.
• Add scrambled tuna egg mixture to frying pan. Use a spoon to mix eggs into vegetables.
• Continue to fry eggs and keep them moving. Use a spatula. Eggs will thicken and water will evaporate. Keep eggs moving hence "scrambled". This is not like an egg foo yung or omelette where it's folder like a crepe or pancake. This is a scrambled omelette!
• Add more oil if needed. Cooking will continue for an additional 5-10 minutes.

Serves 4

Kaukau with steamed rice! Good for a low carb meal at breakfast or lunch. Ok let's kaukau! :)

We used tabasco, soy sauce and ketchup!

Enjoy!