Bitter Melon Omelette

1-1/2 cups ampalaya, sliced thin crosswise
1 teaspoon garlic, minced
1/2 cup tomatoes, sliced
2 eggs, slightly beaten
2 tablespoons oil
1/4 cup onion, minced
1/4 cup water
Salt to taste

Sauté garlic and onion in 2 tablespoons of shortening or oil. Add tomatoes and water, cover and cook for 2 minutes. Add sliced ampalaya, cover and cook for 3 more minutes. Season with salt.
Add the beaten eggs spreading all over the vegetables. Cook over slow heat until the eggs are slightly firm. Add an extra 2 tablespoons of oil if necessary to keep the eggs from sticking.
Avoid stirring the vegetables as it squeezes more of the bitter flavor of the vegetables and makes the dish unpalatable. Yield: 4 servings.

** to remove bittery taste of the ampalaya rub ampalaya with salt and let stand for a minute or two and squeeze-out the juices after.