1.

Halve the bitter melon lengthways, scoop out the seeds and white pith with a teaspoon, then slice thinly.

2.

For a milder flavour, cook the slices in boiling water (1 minute), then drain well.

3.

Heat half the oil in the frying pan over a medium heat. Cook the onion and garlic until soft (3 minutes).

4.

Add the bitter melon and cook until tender and lightly golden (4–5 minutes).

5.

Beat the eggs with the salt and white pepper.

6.

Add the remaining oil, spread out the vegetables and pour over the eggs. Cook over a low-medium heat until almost set (3–4 minutes).

7.

Slide the omelette onto a plate, flip it back into the pan and cook until set all the way through (1–2 minutes). Or fold it in half if you find that easier.

8.

Cut in half and serve with the toast.

9.

Bitter melon note: In large amounts, bitter melon may lower blood sugar. Normal food portions like this are fine, but if you take medication for diabetes and eat bitter melon often, mention it to your GP or diabetes team. Avoid large amounts in pregnancy.