Description
A delicious and savory Halloumi Egg Breakfast Wrap featuring scrambled eggs, golden pan-fried halloumi cheese, and fresh baby spinach, all wrapped in a warm flour tortilla. Perfect for a quick and satisfying Mediterranean-inspired breakfast.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tbsp milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
Other Ingredients
- 6 oz halloumi cheese, sliced
- 2 large flour tortillas
- 1 cup baby spinach
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
- Prepare the Egg Mixture: Crack the eggs into a bowl, add milk, salt, pepper, and paprika, then whisk together thoroughly until the mixture is smooth and well combined.
- Cook the Scrambled Eggs: Heat a nonstick skillet over medium heat and add butter. Pour in the egg mixture and gently scramble the eggs by stirring occasionally until they are just set but still soft. Remove the eggs from the pan to prevent overcooking.
- Cook the Halloumi: In the same skillet, heat olive oil over medium heat. Add the sliced halloumi cheese and cook for 1 to 2 minutes on each side until the cheese is golden brown and slightly crispy.
- Warm the Tortillas: Warm the flour tortillas either in a dry pan over medium heat or briefly in the microwave until they become soft and pliable, making them easier to roll.
- Assemble the Wraps: Lay a tortilla flat and layer baby spinach leaves in the center, top with the scrambled eggs, and then place the cooked halloumi slices on top.
- Wrap and Serve: Fold in the sides of the tortilla and roll tightly into a wrap. Slice each wrap in half diagonally and serve warm for the best taste.
Notes
- You can add sliced avocado, tomatoes, or hot sauce for extra flavor and texture.
- For a crispier wrap, lightly toast the assembled wrap in the pan for 1 to 2 minutes per side.
- Halloumi cheese is naturally salty; adjust the added salt in the egg mixture accordingly to avoid oversalting.
