Description
Start your day with this Protein-Packed Veggie Breakfast Plate featuring sautéed mushrooms, wilted spinach, charred tomatoes, grilled halloumi cheese, and perfectly fried eggs. This wholesome and nutritious breakfast is quick to prepare in just 25 minutes, combining fresh veggies and protein for a satisfying meal.
Ingredients
Scale
Vegetables
- 1 handful of spinach
- 45g mushrooms, sliced
- 1 ripe tomato, halved
Proteins & Dairy
- 2 eggs
- 2 slices of halloumi cheese
Other Ingredients
- 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 cook for 5-7 minutes until they turn golden brown. Season with salt and pepper to taste. Remove mushrooms from the skillet and set aside.
- Wilt Spinach: In the same skillet, add the remaining olive oil if needed and toss in the spinach. Cook for 1-2 minutes until wilted. Remove and set aside.
- Char Tomato and Grill Halloumi: Place the tomato halves cut-side down on the skillet and cook for 3-4 minutes until they develop a nice char. Then, grill the halloumi slices in the same skillet for about 2-3 minutes per side until golden brown and slightly crispy.
- Fry Eggs: Fry the eggs to your preferred doneness in the skillet, seasoning each with salt and pepper.
- Assemble Plate: On a serving plate, arrange the fried eggs as the base, then add the wilted spinach, sautéed mushrooms, charred tomato halves, and grilled halloumi slices. Optionally, add avocado slices if desired for extra creaminess and nutrients.
Notes
- You can substitute halloumi with another firm cheese like paneer or feta if preferred.
- Adjust cooking times for eggs based on your desired doneness (sunny side up, over easy, etc.).
- Adding avocado slices or toasted bread pairs well with this breakfast plate for additional texture and flavor.
- Use fresh, ripe tomatoes to maximize sweetness and char flavor.
- This recipe serves one but can be easily doubled for more servings.
