Halloumi and Mushroom Omelette

Name: Halloumi and Mushroom Omelette
Total time: 15 min
Yield: 1 people
Ingredients: 3 count Eggs; 2.5 oz Mushrooms; 1.7 oz Halloumi Cheese; 1 tbsp Butter; 1.7 oz Cherry Tomatoes; 1 slice Wholewheat Bread; 1 pinch Salt; 1 pinch Black Pepper

VegetarianUnder 15 MinsHigh ProteinBreakfast • BrunchComfort Food

Easy

15min

420kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick and satisfying savory breakfast featuring salty seared halloumi cheese and tender sautéed mushrooms folded into fluffy eggs.

Welcome to your new favorite morning routine! This hearty and satisfying Halloumi and Mushroom Omelette is an absolute game-changer for breakfast or brunch. There is something truly magical about the combination of deeply savory, earthy mushrooms and the irresistible salty bite of golden-seared halloumi cheese. When you fold these bold flavors into a fluffy, buttery blanket of softly scrambled eggs, you create a breakfast that feels wonderfully luxurious yet takes barely any time to throw together. Making this Halloumi and Mushroom Omelette is all about letting the ingredients shine. Sautéing the mushrooms first allows them to release their moisture and concentrate their savory umami flavors, while giving the halloumi a quick sear ensures it gets that signature crispy crust and perfectly chewy center without melting away. Paired with some fresh, juicy cherry tomatoes on the side to cut through the richness, and a hearty slice of toasted wholewheat bread to mop up every last bite, this dish is completely balanced. Whether you are fueling up for a busy day ahead or enjoying a lazy weekend morning, this Halloumi and Mushroom Omelette brings comfort, massive flavor, and a fantastic punch of protein to your plate. Give it a try, and you might just find yourself making it for lunch and dinner, too!

Ingredients

3 count Eggs
75 g Mushrooms (about 1 cup sliced)
50 g Halloumi Cheese (about ¼ cup cubed)
15 g Butter (1 tbsp)
50 g Cherry Tomatoes (about 5-6 tomatoes)
1 slice Wholewheat Bread
1 pinch Salt
1 pinch Black Pepper

Instructions

1
Slice the mushrooms, cube the halloumi cheese, and halve the cherry tomatoes.
2
Melt half of the butter in a skillet over medium heat. Sauté the mushrooms until they are browned and tender.
3
Add the halloumi cheese to the skillet with the mushrooms and cook for 1 to 2 minutes until the cheese develops a golden crust. Remove the mixture from the pan and set aside.
4
Crack the eggs into a small bowl, add a pinch of salt and black pepper, and whisk until smooth.
5
Melt the remaining butter in the same skillet over medium-low heat. Pour in the eggs and let them sit for a few seconds. Gently pull the edges toward the center with a spatula, letting the uncooked eggs flow underneath.
6
Once the eggs are mostly set but still slightly soft on top, spoon the mushrooms and halloumi cheese onto one side of the omelette.
7
Carefully fold the other side of the omelette over the filling and slide it onto a plate.
8
Toast the wholewheat bread and serve it alongside the omelette with the fresh cherry tomatoes.

Chef's Tips

•Halloumi is naturally very salty, so be cautious when adding extra salt to your eggs.
•If your skillet is getting too dry while cooking the mushrooms, you can add a splash of water to help them steam and soften before adding the cheese.
•Wipe the skillet clean with a paper towel before adding the eggs if you want a perfectly clean, yellow omelette without browned bits from the mushrooms.

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