Bitter Melons and Eggs

Some call it bitter melon omelet, but  it’s entirely up to you how you would name it.

My sister harvested some bitter melons from her garden and didn’t know what to do with them, so I suggested we cooked them the way our mother made them when we were young, Ilocano style.  This is an authentic Filipino breakfast because of the two particular ingredients involved in creating this dish.  It’s really delicious and the bitterness of the melons were not overwhelming.  The fact that the bitter melons were picked right from my sister’s garden might have had something to do with it or maybe the way I cooked them.  They actually tasted sweet and just had a hint of bitter taste in them.  If you want some food adventure, you might want to try this dish.

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Did you know bitter melon leaves are good for your skin?  I remember my mother used to pound its leaves and use them to treat vitiligo (white patches of skin) and acne.  It was really effective.  I witnessed it when my older brother had vitiligo.  My mother would rubbed the bitter melon leaves to the affected area and after a short time, the vitiligo disappeared.  If you want to find out more about the health benefits of bitter melons, read it here.

Shall we start the adventure?  Let’s prepare the ingredients and start cooking!

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Ingredients:

  • 2 to 3 bitter melons, thinly cut crosswise about 1/4 inch
  • 4 eggs, scrambled
  • 3 cloves of garlic, finely chopped
  • 1/4 of medium onion, diced
  • 3 Roma tomatoes, seeded and chopped
  • 2 tablespoons olive oil
  • 1 1/2 whooping tablespoons shrimp fry (or shrimp anchovies available at any Asian stores) OR salt
  • black pepper

Cooking Methods:

Heat a skillet with a lid over medium heat and coat with olive oil when hot.  Add garlic and onions.  Saute until garlic turns lightly brown and onions are translucent.

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Add the tomatoes and stir until the tomatoes are somewhat soft.

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Add the bitter melons and stir to combine.

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Cover and let cook for about 3-5 minutes. *

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Add the shrimp fry and stir-fry  to combine. Then, add the scrambled eggs.

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Place a flat spatula under the egg mixture to flip it.  Let cook and repeat until all the eggs are cooked.

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The eggs are done when it looks like the picture below.

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Serve warm family style or serve over rice or couscous.  The adventure stops here.  Bon appetit!

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Disclaimer:  Any words expressed on this post is solely my opinions and experiences. Please be advised accordingly.  Thank you!

©annascuisine.wordpress.com (2013-2014)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Eggs and Smokies in a Blanket

This used to be a recipe called Eggs in a blanket and Stuffed Crescents.  But, when I woke up this morning, my children asked me if they could have  the same breakfast their father had only without eggs.  They are allergic to eggs.  It gave me the idea of Eggs and Smokies in a blanket for their father’s breakfast today and little smokies with cheddar cheese and ketchup served with fruits for them.

This recipe would be awesome for brunch.  You can use ham, turkey, or any meat you prefer.  Next time you have a brunch get together, bring these and I’m sure it will be a hit.  DSC_0286

To make this recipe, you’ll need Pillsbury Crescent roll dough, cheddar cheese, tomato ketchup, three eggs. little smokies, and 1 teaspoon olive oil.

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Directions:

Preheat oven to 375 degrees.  Spray a light, even coating of baking spray on bottom of baking pan.  Set aside.

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Meanwhile scramble the eggs. You can omit one yolk if you want less calories, fluffy and moist scrambled eggs.

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Heat a skillet over medium-low heat and coat with 1 teaspoon olive oil.  Pour the scrambled eggs  in the pan and stir as it cooks.  Do not overcook.  You just want it soft scrambled just like in the picture.  Set aside.

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Unroll  dough and separate into 8 triangles.

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Cut cheddar cheese in rectangular shape enough to fit on the crescent.   Add a small amount of tomato ketchup.  Scoop 1 teaspoon of the cooked eggs and place over the cheese and ketchup.  Add little smokies if you prefer.

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Roll them up and place on greased baking pan and bake for 11 to 13 minutes.   Remove from the oven. Let cool in the baking pan for 5 minutes before transferring them into a serving platter as the crescents are very soft.

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Serve it family style by putting them in a basket lined with colorful, decorative cloth.  The guests or your family can just help themselves if they want one.  Or, you can serve it on a plate with fruits.

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And here’s another version of this recipe, Apple Pie in a blanket.

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My oldest son loves this.  It’s one of his favorite snacks after school.  I bake these whenever he craves them.  All you need to do is substitute the egg recipe with Lucky Leaf Premium Apple pie filling. Roll them up and sprinkle with cinnamon.  Bake at 375 degrees for 11 to 13 minutes.  Enjoy.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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