Preheat frypan on low heat.
Add heaping tbsp of butter to fry pan.
As soon as the butter has melted (avoiding it turning brown), add onion slices to pan.
Cook onions at low to medium-low heat until they begin to caramelize. Stir with a spatula as needed to prevent burning.
Add bitter melon to frypan. Increase to medium heat to stir-fry. Stir often with a spatula.
Once both sides of goya begin to turn golden brown, push caramelized onions and bitter melon slices to one side of the fry pan.
Turn the heat all the way down.
Once fry pan has cooled down, add sesame oil to the free side of the fry pan. Let sesame oil heat up for 30 seconds.
Pour egg mixture into the free side of the pan, on top of the sesame oil.
Once egg mixture begins to cook, gently stir with a spatula to make fluffy scrambled eggs.
When eggs are almost cooked through (but still slightly runny), gently mix in bitter melon and onion.
Serve hot on a plate.
Garnish the top with nori seaweed powder and katsuo-bushi flakes.