Description
A colorful, high-protein vegetarian plate featuring fluffy scrambled eggs, crispy grilled halloumi, juicy charred tomatoes, sweet red peppers, and fresh spinach. Perfect for breakfast, brunch, or a nourishing lunch.
Ingredients
- 3 large eggs
- 2 tbsp milk or cream (optional)
- 100g halloumi cheese, sliced
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, sliced
- 1 cup fresh baby spinach
- 1 tbsp olive oil
- Butter (optional, for scrambling eggs)
- Salt and pepper, to taste
Instructions
- Slice the halloumi, cherry tomatoes, and red bell pepper. Rinse and dry the spinach. Whisk the eggs with milk or cream and season.
- Heat a non-stick skillet with olive oil. Sear halloumi slices for 2–3 minutes on each side until golden. Remove and set aside.
- In the same pan, grill the tomatoes and peppers for 4–5 minutes until slightly charred. Remove and set aside.
- Lower heat to medium-low. Add butter if using. Pour in eggs and scramble gently with a spatula until just set. Remove from heat.
- On a plate, layer fresh spinach. Arrange the scrambled eggs, halloumi, tomatoes, and peppers. Season with extra salt and pepper if desired.