"I have become a big fan of the healthy bitter melon and grow them in my garden. My only problem is that a lot of the really good recipes out there contain exotic ingredients that I don't normally have on hand. So I started creating my own simple recipes to complement this wonderful fruit. I hope you will enjoy. Cut into slices to serve."
Mix bitter melon and 1 tablespoon salt together in a bowl. Let stand until water is drawn out of bitter melon, about 20 minutes. Rinse melon; squeeze out excess moisture with your hands.
Heat butter in a 12-inch skillet over medium heat; cook and stir bitter melon, zucchini, bell pepper, sweet onion, and garlic in the skillet until tender, 10 to 15 minutes. Drain excess liquid; return vegetables to skillet.
Combine eggs, sour cream, Parmesan cheese, melted butter, 1/2 teaspoon salt, and ground black pepper together in a bowl; stir until combined. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are set but still very moist, 5 to 8 minutes. Top with Cheddar cheese; cover and turn off heat. Allow to rest until eggs have set and cheese is melted, 2 to 4 minutes.
Don't be scared off by word "bitter". The sharpness of the Cheddar cheese (I used medium) complements the bitter melon perfectly. My girlfriend who has been eating bitter melon all of her life didn't even know it was in there until I told her.
For those who want it more bitter, skip the step on salting the chopped bitter melon as this is also a technique for reducing the natural bitterness. I like to use Himalayan salt.
Cooking oil can be used instead of butter, if desired.
Nutrition data for this recipe includes the full amount of sodium from salt. The actual amount salt consumed will vary.