Change up your breakfast with this low carb twist on the classic egg and sides. We're kinda Halloumi happy lately. It's a delicious source of protein and fat and awesome in this super simple breakfast recipe. Enjoy it hot, straight off the pan. The tomatoes and mushrooms provide just the right amount of brightness, acid and umami to complement the egg and cheese!
Macronutrient Balance: 20g Protein / 21g Fat / 6g Carbohydrates - this makes 1 serving
1/4 cup grape tomatoes
2 oz cremini mushrooms - sliced
2 oz halloumi cheese - sliced
Salt and Pepper to taste
Olive Oil Spray
Spray a medium skillet with olive oil spray and bring to medium temperature. Add the tomatoes and cook for 3-4 minutes until lightly blistered.
Add in the mushrooms and cook for an additional minute and 30 seconds to 2 minutes.
Season with salt and pepper and move to a plate.
Spray the skillet with olive oil spray, add the halloumi cheese, and pan sear about 30-45 seconds on each side until you get a nice golden color. Move to plate.
Spray the skillet with olive oil spray and crack open the egg and cook for about 2 minutes until the white has cooked through. Flip over and cook for an additional 20 seconds and move to the plate. Season with salt and pepper and serve immediately.
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