Description
The Halloumi and Scrambled Egg Power Plate is a balanced, protein-rich breakfast featuring golden grilled halloumi, creamy scrambled eggs, sautéed mushrooms, and juicy cherry tomatoes. Ready in just 25 minutes, it’s a hearty yet fresh dish perfect for brunch or a nourishing start to the day.
Ingredients
6 oz halloumi cheese, sliced into ⅓-inch pieces
4 large eggs
¼ cup milk or cream (optional)
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
1 tablespoon butter or olive oil (plus more if needed)
Salt and black pepper, to taste
Instructions
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Heat a skillet with butter or oil over medium heat. Cook mushrooms until browned, about 5 minutes. Add cherry tomatoes and cook 2–3 minutes more. Season and set aside.
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In a grill pan or skillet, cook halloumi slices 2–3 minutes per side until golden and crisp. Remove and keep warm.
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Whisk eggs with milk (if using), salt, and pepper. Melt a little butter in a non-stick pan over medium-low heat and cook eggs gently, stirring until just set and creamy.
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Plate scrambled eggs with grilled halloumi, mushrooms, and tomatoes. Garnish with herbs or extra pepper. Serve immediately.
Notes
- For extra nutrients, add spinach, kale, or arugula.
- Sprinkle chili flakes for spice, or add olives and cucumber for a Mediterranean twist.
- Reheat halloumi in a skillet to regain crispness; cook eggs fresh for best results.
- Pair with toast, pita, or roasted potatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Mediterranean
