Description
A balanced and protein-rich breakfast plate featuring sautéed mushrooms, wilted spinach, charred tomatoes, grilled halloumi cheese, and perfectly fried eggs. This quick and flavorful recipe is ideal for a nutritious start to your day.
Ingredients
Scale
Vegetables
- 1 handful of spinach
- 45g mushrooms, sliced
- 1 ripe tomato, halved
Proteins
- 2 eggs
- 2 slices of halloumi cheese
Other
- 1 tbsp olive oil (divided)
- Salt & pepper to taste
Instructions
- Sauté Mushrooms: Heat half of the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they become golden brown. Season with salt and pepper, then remove and set aside.
- Wilt Spinach: Using the same skillet, add the remaining olive oil if necessary and wilt the spinach by cooking it for 1-2 minutes. Once wilted, set aside.
- Grill Tomato and Halloumi: Place the tomato halves cut-side down on the skillet and cook for 3-4 minutes until they are nicely charred. Then, grill the halloumi slices in the skillet for about 2-3 minutes per side until golden brown.
- Fry Eggs: Fry the eggs in the skillet to your preferred doneness, seasoning them with salt and pepper as they cook.
- Assemble Plate: On a serving plate, arrange the fried eggs first, then add the wilted spinach, sautéed mushrooms, charred tomato halves, and grilled halloumi slices to create a colorful, protein-packed breakfast plate.
Notes
- Use fresh halloumi cheese for best grilling results.
- You can substitute halloumi with another firm cheese if preferred.
- Adjust seasoning to taste, especially if using salted halloumi.
- For extra flavor, consider adding a pinch of smoked paprika or chili flakes to the mushrooms.
- Serve immediately for optimal taste and texture.
