Bitter Melon, Zucchini, and Eggs Recipe

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.