Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hearty vegetarian breakfast with plenty of bite.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 100 g halloumi, sliced
- 2 eggs
- 5 cherry tomatoes, halved
- 1 tsp olive oil
- Black pepper
Optional extras
- Handful of spinach
Method
- Heat a dry non-stick pan over a medium heat and fry the halloumi for 1–2 minutes each side, until golden. Move to a plate.
- Add the oil and the tomatoes and cook for 2–3 minutes, until softened. Stir in the spinach, if using, until wilted.
- Crack in the eggs and fry to your liking.
- Season with pepper and serve with the halloumi. Taste before adding salt — halloumi already seasons the dish.
Swaps and tips
Halloumi is salty, so it needs no extra salt. It also works grilled if you’d rather use less oil.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 39 g | 6 g | 1 g | 42 g | 555 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
