YOUR SOLIN GENERATED RECIPE
Sheet Pan Halloumi with Roasted Vegetables
Crispy halloumi and vibrant vegetables roasted on a single pan, topped with protein-rich eggs for a savory breakfast that delivers a satisfying, salty crunch in every bite.
INGREDIENTS
4 oz Halloumi cheese
1 large Egg
0.5 cup Egg whites
0.5 cup Red bell pepper
0.5 cup Zucchini
0.25 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
0.5 tsp Red pepper flakes
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking.
Slice the halloumi cheese into 1/2-inch thick rectangles and chop the red bell pepper and zucchini into bite-sized chunks.
Place the vegetables and halloumi slices on the prepared sheet pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and dried oregano.
Toss everything together until evenly coated, then spread into a single layer across the pan.
Roast in the oven for 15 minutes until the vegetables are tender and the halloumi begins to turn golden brown.
Remove the pan from the oven and use a spoon to create two small wells among the roasted vegetables.
Pour the egg whites into one well and crack the whole egg into the second well.
Return the pan to the oven and bake for another 6 to 8 minutes, or until the egg whites are fully set and the yolk is cooked to your preference.
Garnish with red pepper flakes for a hint of heat and serve immediately.