Halloumi and veggie scrambled eggs
  • 1 Tbsp organic, grass-fed butter
  • 6 large mushrooms, quartered
  • ½ large zucchini, sliced
  • 1 garlic clove, finely chopped
  • 100g halloumi, sliced into large matchstick-style pieces
  • Generous handful of washed baby spinach (about 1 - 2 cups)
  • 5 eggs, whisked with 2 Tbsp almond milk
  • 8 fresh basil leaves, torn (plus extra to serve)
  1. Heat butter in pan over mid to high heat.
  2. Add mushrooms, zucchini and garlic and fry 2 mins - they should be slightly soft and starting to colour on the outside. Push to the side of the pan, creating space to fry the halloumi.
  3. Add the halloumi and fry 30 seconds on each side. Add spinach and stir through. Push to the side with the veggies.
  4. Reduce to a low to medium heat and add the lightly whisked eggs and basil. Let sit a few seconds allowing the eggs to start to set at the bottom of the pan, and then using a wooden spoon, push the mixture into the middle of the pan, allowing the runny, uncooked eggs to spill out to the side. Allow to sit a few seconds again and then repeat. Do this once or twice more until the eggs mostly set, then quickly stir in the veggies and halloumi. Remove from the get, and serve immediately.
Nutrition Information
Serving size: 2
Recipe by to her core at http://tohercore.com/halloumi-and-veggie-scrambled-eggs/