Golden Halloumi and Egg Scramble

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 4 large eggs
• 2 tbsp whole milk (or water)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz (225 g) halloumi, sliced into 1/4 in (6 mm) planks, then cubed
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup (30 g) baby spinach
• 1 medium scallion, thinly sliced
• 1 tsp lemon zest + 1 tbsp lemon juice
• Pinch of chili flakes (optional)

Do This

• 1. Whisk eggs with milk, salt, pepper, and lemon zest.
• 2. Sear halloumi in olive oil in a nonstick skillet over medium-high heat until golden, 2–3 minutes per side.
• 3. Lower heat to medium; add butter to the pan.
• 4. Add spinach; stir 20–30 seconds until just wilted.
• 5. Pour in eggs; let sit 15 seconds, then gently push and fold for soft curds, 2–3 minutes.
• 6. Add scallion and lemon juice; fold once or twice, then remove from heat while still slightly glossy.
• 7. Serve immediately; finish with chili flakes if using.

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Why You’ll Love This Recipe

• Big flavor, minimal effort: Golden halloumi brings salty, seared goodness with almost no prep.
• Soft, creamy eggs: Gentle heat gives you tender curds instead of dry scramble.
• Balanced and satisfying: Bright lemon, a little green, and hearty cheese make it feel complete.
• Fast enough for weekdays: Start to finish in about 15 minutes.

Grocery List

• Produce: 1 lemon, 1 medium scallion, 1 cup (30 g) baby spinach
• Dairy: 8 oz (225 g) halloumi, 4 large eggs, whole milk, unsalted butter
• Pantry: olive oil, kosher salt, black pepper, chili flakes (optional)

Full Ingredients

Egg Scramble Base

• 4 large eggs
• 2 tbsp whole milk (or 2 tbsp water for a lighter scramble)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest (from 1 lemon)

Halloumi and Aromatics

• 8 oz (225 g) halloumi cheese, sliced into 1/4 in (6 mm) planks, then cut into 1/2 in (1.25 cm) cubes
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup (30 g) baby spinach, loosely packed
• 1 medium scallion, thinly sliced (white and green parts)

To Finish (Optional but Recommended)

• 1 tbsp fresh lemon juice
• Pinch of chili flakes (optional)
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and whisk the eggs

In a medium bowl, whisk together the 4 eggs, 2 tbsp milk, 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon zest until the mixture looks uniform and slightly frothy (about 20–30 seconds). Set aside so it’s ready to pour in quickly.

Step 2: Cut the halloumi for maximum sear

Slice the 8 oz (225 g) halloumi into 1/4-inch (6 mm) planks, then cut into 1/2-inch (1.25 cm) cubes. This shape gives you plenty of browned edges while still keeping the pieces meaty and satisfying.

Step 3: Sear the halloumi until golden

Heat a 10-inch (25 cm) nonstick skillet over medium-high heat for 1 minute. Add 1 tbsp olive oil, then add the halloumi in a single layer.

Cook for 2–3 minutes without moving it too much, until the bottoms are deeply golden. Flip and cook another 2–3 minutes until the other side is golden. Keep an eye on the heat; you want strong browning without scorching.

Step 4: Add butter and wilt the spinach

Reduce the heat to medium. Add 1 tbsp unsalted butter and let it melt around the halloumi.

Add the 1 cup (30 g) baby spinach and stir for 20–30 seconds, just until it softens and turns bright green. You’re not trying to fully cook it down; it will finish in the eggs.

Step 5: Pour in eggs and cook gently for soft curds

Pour the egg mixture into the skillet. Let it sit undisturbed for 15 seconds so the bottom can begin setting.

Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding slowly and repeatedly for 2–3 minutes. Aim for eggs that look just set but still glossy. If the pan feels too hot (eggs setting instantly), lower to medium-low.

Step 6: Finish with scallion and lemon juice

When the eggs are nearly done, add the sliced scallion and drizzle in 1 tbsp lemon juice. Fold once or twice to distribute.

Remove the skillet from the heat immediately. The residual heat will finish the eggs without drying them out.

Step 7: Serve right away

Spoon the scramble into warm bowls or onto plates. Finish with extra black pepper and a pinch of chili flakes if you like a little heat. Serve immediately while the halloumi is crisp-edged and the eggs are soft.

Pro Tips

• Use a nonstick skillet: Halloumi can stick when it sears; nonstick makes browning easy without tearing.
• Don’t over-salt: Halloumi is naturally salty. Stick to 1/4 tsp kosher salt in the eggs, then adjust after tasting.
• Control the heat for creamy eggs: If the eggs are tightening too fast, drop to medium-low and keep folding gently.
• Pull the eggs early: Take them off the heat when they’re still slightly glossy; carryover cooking will finish them in about 30–60 seconds.
• Get a deeper sear: Pat halloumi dry with a paper towel before cooking to reduce surface moisture and improve browning.

Variations

• Mediterranean style: Add 1/2 cup (75 g) halved cherry tomatoes right after the halloumi sears; cook 1–2 minutes until blistered, then proceed.
• Herby finish: Fold in 2 tbsp chopped fresh parsley or dill at the end for extra freshness.
• Spicy breakfast: Add 1/2 tsp Aleppo pepper (or 1/4 tsp smoked paprika) to the egg mixture, then finish with chili flakes.

Storage & Make-Ahead

This scramble is best eaten immediately for the softest eggs and crispest halloumi. If you have leftovers, cool and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat with a small knob of butter (about 1 tsp) for 2–4 minutes, stirring occasionally, just until warmed through. Avoid the microwave if possible; it tends to toughen the eggs and make the halloumi rubbery.

Nutrition (per serving)

Approximate, per serving (1/2 recipe): 520 calories, 34 g protein, 40 g fat, 6 g carbohydrates, 2 g fiber, 3 g sugars, 980 mg sodium.