Cut the bitter melon in half lengthwise, remove seeds and pith with a spoon, and slice into 5mm pieces. Dice the red bell pepper into 1cm cubes.

Heat half of the olive oil (1/2 tbsp) in a frying pan over medium heat. Add the bitter melon and red bell pepper, and stir-fry until softened. Let cool slightly.

In a bowl, beat the eggs. Add the stir-fried vegetables, tuna, shredded cheese, salt, and pepper, and mix well.

Heat the remaining olive oil (1/2 tbsp) in the frying pan over high heat. Pour in the egg mixture, stir briefly with chopsticks, and cook until semi-set. Cover with a lid and steam over low heat for 3 minutes.