Slice onion, set aside.
Pound garlic, set aside
Slice tomato, set aside
Beat eggs, set aside.
Slice ampalaya (bitter melon) into halves, then
slice crosswise. If ampalaya is very bitter, you may want to reduce the bitterness by rubbing salt
on the ampalaya slices, let it stand for awhile, then squeeze the juice out of the slices.
Heat oil on a frying pan. Once the oil is hot, add garlic and onion. Once the garlic is brown and
the onion transparent, add beaten eggs. Let it spread on the pan. Immediately add the tomato and ampalaya slices to
the egg. Fold.
Serve with white rice or fried rice.
You can also work this as scrambled egg with ampalaya. Just scramble the egg when addding the amplaya and tomato slices. (Good when you don't know how to fold the omelet or when it breaks ... it happens to me all the time.
