Spinach and Halloumi Scrambled Eggs
Nutrition per serving
| Calories | 483 kcal |
| Protein | 30.7 g |
| Carbs | 1.5 g |
| Fats | 38.8 g |
| Saturated Fat | 19.1 g |
| Monounsaturated Fat | 8.6 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 0.5 g |
| Fiber | 0.5 g |
| Sodium | 1,035 mg |
Ingredients
| Egg(s) | |
| Halloumi | |
| Spinach | |
| Olive Oil |
Preparation
1. Slice the halloumi into thin fingers.
1. Slice the halloumi into thin fingers.
2. Whisk the eggs together with a pinch of salt and pepper.
1. Heat the olive oil over a medium-high heat. Add the halloumi and fry for 30 seconds on each side. Then push to the side of the pan.
1. Heat the olive oil over a medium-high heat. Add the halloumi and fry for 30 seconds on each side. Then push to the side of the pan.
2. Reduce the heat to low-medium. Add the spinach and then the whisked eggs. Leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes, then mix in the halloumi before serving.