Scrambled Eggs With Halloumi Food

SCRAMBLED EGGS WITH HALLOUMI

Scrambled Eggs With Halloumi image

Make and share this Scrambled Eggs With Halloumi recipe from Food.com.

Provided by Brookelynne26

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup extra virgin olive oil
8 ounces halloumi cheese, cut in 1-inch cubes
2 plum tomatoes, peeled and diced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
12 eggs

Steps:

heat the oil in a large skillet over high heat until hot (do not use a nonstick skillet.) Add the halloumiand brown on all sides until golden, about 2 minutes. Stir in the tomatoes, salt, pepper and nutmeg and cook until the tomatoes have softened, but are not falling apart.
Crack the eggs into the skillet. Cook for 1 minute after cracking the last egg, then, using a fork, scramble the eggs, 2 to 3 minutes long, depending on the texture you would like.

Nutrition Facts : Calories 306.8, Fat 27.6, SaturatedFat 5.6, Cholesterol 372, Sodium 531, Carbohydrate 1.7, Fiber 0.3, Sugar 0.9, Protein 12.8

STIR-FRIED ITALIAN SCRAMBLED EGGS FOR A CROWD

Stir-Fried Italian Scrambled Eggs for a Crowd image

Great easy way to serve tasty eggs to a large group! These were a hit at a Saturday morning Toastmasters club, almost a legend. I used a nonstick electric wok, but these could be done in a regular wok (I used my wok for this dish more than any other recipe). Allow 2 eggs per person; I have cooked as many as 30 eggs at a time. These are super simple, but you could provide as many toppings for scrambled eggs as you desire (but that would be more work!). Our group enjoyed having real eggs for breakfast.

Provided by KateL

Categories Breakfast

Time 12m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

24 large eggs
2 tablespoons italian seasoning
1/4 cup unsalted butter
salt, to taste (I don't usually add salt, but most people would)

Steps:

In large mixing bowl, whisk eggs and Italian seasoning.
Heat wok to medium heat. Melt butter (I allow a lot of butter to ensure no sticking and to season the eggs).
Pour in whisked eggs and gently stir-fry with a large spatula until cooked to desired doneness. (I like mine a little wet.) I recommend allowing people to add their own salt after serving because the butter and Italian seasoning add plenty of taste for me.

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