Ever since I made the HB HB Deli-style Bacon, Egg & Halloumi Bagel I have been crazy about the combination of egg and halloumi so when I saw a recipe entitled Scrambled Eggs with Halloumi in my new cookbook Olives, Lemons & Za’atar, I knew it was something that was going to appeal. So using that recipe as inspiration I came up with this one.
Halloumi & Spinach Scrambled Eggs
Because, halloumi is quite salty I personally do not think this dish needs much, if any, added salt.
If making a larger quantity don’t be fussed about exact measurements – if making for 4-6, allow two eggs per serve, a couple of handfuls of
coriander, 1 large onion, a bunch of spinach and 200-300g halloumi.
For each serve:
2 free-range eggs
1 tbsp chopped fresh coriander
freshly ground black pepper, to taste
2 tbsp finely chopped onion
½ cup shredded spinach
about 50g diced halloumi
1 Break eggs into a bowl, add coriander and pepper and whisk lightly to combine. Set aside.
2 Heat a suitably sized frying pan over a high heat, add
halloumi and cook, turning a couple times for 2-3 minutes or until halloumi is golden. Remove halloumi from pan and set aside.
3 Reduce heat, add onion, cover and cook, stirring
occasionally, for 3-4 minutes or until onion softens. Add spinach and cook, stirring, for 2-3 minutes to wilt spinach. Return halloumi to pan and toss to combine.
4 Pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled.
Happy cooking and eat.
Recipe by Rachel Blackmore
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Another scrambled egg recipe you might like to try: