Vertically slice ampalaya into two pieces, remove the seeds/strings, then slice into thin wedges. After slicing the ampalaya, soak it in a bowl with salt and water for at least 30 minutes to 1 hour. (The longer the better.) 

Heat a nonstick pan over medium heat and add oil.  Add onions, garlic, and saute for 1 minute or until fragrant.  Add tomatoes and cook until tender (about 5 minutes).

Add ampalaya, cover and simmer for about 3-5 minutes or until it softens. (The softening of the ampalaya will take an additional 5 minutes minimum) 

In a small bowl, beat together the eggs, salt, pepper then add it into the frying pan. Mix the eggs and ampalaya until well combined. Allow it to simmer for about 1 minute then serve.