Description
A wholesome and protein-rich veggie breakfast plate featuring sautéed mushrooms, wilted spinach, charred tomato, grilled halloumi, and perfectly fried eggs. This balanced dish combines fresh vegetables and protein-packed ingredients for a nutritious start to your day.
Ingredients
Scale
Vegetables
- 1 handful of spinach
- 45g mushrooms, sliced
- 1 ripe tomato, halved
Dairy & Protein
- 2 eggs
- 2 slices of halloumi cheese
Oils & Seasoning
- 1 tbsp olive oil (divided)
- Salt & pepper to taste
Instructions
- Sauté Mushrooms: Heat half the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they turn golden brown. Season with salt and pepper. Remove from skillet and set aside.
- Wilt Spinach: In the same skillet, add the remaining olive oil if needed and wilt the spinach for 1-2 minutes until just softened. Remove from skillet and set aside.
- Grill Tomato and Halloumi: Place the tomato halves cut-side down on the skillet and grill for 3-4 minutes until charred. Simultaneously, cook the halloumi slices for about 2-3 minutes on each side until they develop a golden crust.
- Fry Eggs: Using the same skillet, fry the eggs to your preferred doneness. Season with salt and pepper to taste.
- Assemble Plate: On a plate, arrange the fried eggs as the base. Add the wilted spinach and sautéed mushrooms alongside. Include the charred tomato halves and grilled halloumi slices to complete the protein-packed veggie breakfast plate.
Notes
- Adjust the cooking time of eggs based on your preferred doneness (sunny side up, over easy, etc.).
- Halloumi cheese browns quickly—keep an eye on it to avoid burning.
- You can add avocado slices for extra creaminess and healthy fats.
- This recipe serves one but can be scaled up easily.
