NUTRITION

SERVINGS

INGREDIENTS

1 tsp extra virgin olive oil

3 oz halloumi cheese

1 cup cherry tomatoes

1 cup fresh baby spinach

2 large eggs

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Heat the extra virgin olive oil in a small, oven-safe cast iron skillet over medium-high heat.

• 3

  Add the cubed halloumi and halved cherry tomatoes, searing for 4 minutes until the cheese is beautifully golden and the tomatoes begin to burst.

• 4

  Toss in the fresh baby spinach, stirring constantly until the leaves are just wilted and vibrant green.

• 5

  Use a spoon to create two small wells in the mixture, then carefully crack one egg into each opening.

• 6

  Sprinkle the sea salt, black pepper, and dried oregano evenly over the eggs and vegetables.

• 7

  Place the skillet in the oven and bake for 6 to 8 minutes, or until the whites are opaque and the yolks are still slightly jiggly.

• 8

  Finish with a dollop of non-fat Greek yogurt and a garnish of fresh parsley before serving warm.