Ginisang Ampalaya

Ingredients:

1/2 lb ampalaya (bitter melon or 1 bitter gourd)
1 tsp. salt (or),To Taste
1 scallion
2 medium-sized onions
4 tsp. veg oil
6 cloves garlic,minced
3 small tomatoes,chopped
3 lg eggs,lightly beaten

How to Cook:

• Trim away the two pointed ends of the ampalaya and cut them in half lengthwise. 
• Remove the pale, seeded section with a spoon and discard
• it. 
• Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4 inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl.
• Put the ampalaya strips into this bowl and set aside for 2 hours.
• Drain the ampalaya and rinse the strips under running water. Drain again and pat dry.
• Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips. 
• Peel the onions and cut them in half lengthwise; then slice them into fine half rings.
• Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the onions. Stir and fry for 2 minutes. 
• Add tomatoes. Stir and fry 2 minutes. Add ampalaya, turn down the heat. Stir occasionally and fry around 10 minutes or until ampalaya is tender. Stir in beated eggs and the salt. 
• Stir and cook as you would scrambled eggs until eggs have reached a consistency you like. 
• Remove from heat, add scallion strips and serve.