NUTRITION

SERVINGS

INGREDIENTS

0.75 cup egg whites

1 large egg

1.5 oz halloumi cheese

0.25 cup red onion

0.5 cup cherry tomatoes

0.5 cup red bell pepper

2 tbsp parmesan cheese

1 cup mixed salad leaves

1 slice Ezekiel sprouted bread

2 tbsp sauerkraut

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the halloumi, red onion, and red bell pepper into small pieces, and halve the cherry tomatoes.

• 2

  In a small bowl, whisk together the egg whites, whole egg, sea salt, and black pepper until well combined.

• 3

  Heat the olive oil in a non-stick skillet over medium heat and add the halloumi cubes, searing until they develop a golden-brown crust.

• 4

  Add the onion and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and fragrant.

• 5

  Pour the egg mixture into the skillet and add the cherry tomatoes, stirring gently with a spatula to create soft, creamy curds.

• 6

  Just before the eggs are fully set, sprinkle the parmesan cheese over the top and fold it in.

• 7

  Toast the Ezekiel sprouted bread until crisp and place it on a plate.

• 8

  Serve the halloumi and egg scramble over the toast, accompanied by the fresh salad leaves and a side of tangy sauerkraut.