Protein-Packed Veggie Breakfast Plate
Start your day off right with this vibrant Protein-Packed Veggie Breakfast Plate. Bursting with fresh ingredients, this meal combines the satisfying textures of golden fried eggs, sautéed mushrooms, creamy avocado, and grilled halloumi cheese. Not only is it a feast for the eyes, but it also provides an energizing boost to fuel your morning. Perfect for busy weekdays or leisurely brunches, this dish can be customized to suit your taste preferences. Whether you’re looking for a hearty breakfast or a light dinner option, this plate is sure to delight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 handful spinach
- 45g mushrooms, sliced
- 1 ripe tomato, halved
- 2 slices halloumi cheese
- Avocado, sliced
- 1 tbsp olive oil (divided)
- Salt and pepper to taste
- Optional: chili flakes or fresh parsley for garnish
Instructions
- In a skillet over medium heat, add half of the olive oil and sauté the mushrooms for 5–7 minutes until tender. Season with salt and pepper and set aside.
- In the same skillet, add spinach with a pinch of salt and wilt it for about 1–2 minutes.
- Place the tomato cut-side down in the skillet and cook until lightly charred (about 3–4 minutes). Grill or pan-fry halloumi slices until golden on both sides (approximately 2–3 minutes per side).
- Fry the eggs in the skillet to your preference—sunny side up or over-easy—and season with salt and pepper; add chili flakes if desired.
- Assemble everything on a plate starting with the eggs at the center and adding sautéed spinach, mushrooms, avocado slices, grilled tomato halves, and halloumi on the sides. Garnish as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 370mg