Remove ends of ampalaya, then cut in half lengthwise. Remove the seeds inside the ampalaya. Slice into half-moon shape and ¼ inch thickness.
In a large bowl, add salt into the ampalaya and mix using hand. Let it stand for 5-10 minutes, then rinse with water and set aside. (The reason why I soak ampalaya with salt is to help remove the bitterness of the ampalaya.)
Lightly beat eggs then add the fish sauce. Set aside.
Saute onion and garlic in 1 tablespoon of oil for about 2 minutes.
Add the ampalaya and let it cook for about 1-2 minutes. Add the eggs and fish sauce mixture, cook until eggs done for about 2 minutes. Season with ground black pepper and add more salt if needed.