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Loaded Breakfast Omelette with Avocado & Halloumi

Indulge in a restaurant-style breakfast right at home. This protein-packed omelette is loaded with crispy golden halloumi, creamy avocado, and fresh spinach, making it the perfect low-carb way to kickstart your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Australian
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 4 large free-range eggs
  • 100g halloumi, sliced into thick strips
  • 1/2 ripe avocado, sliced
  • 1 cup baby spinach
  • 1 tbsp butter
  • 1/4 cup cherry tomatoes, halved
  • Salt and cracked black pepper to taste
  • Optional: fresh chilli flakes for a kick

Method
 

  1. Heat a non-stick frying pan over medium-high heat. Add the halloumi slices and fry for 1-2 minutes per side until they develop a beautiful golden-brown crust. Remove and set aside.
  2. In a small bowl, whisk the eggs with a pinch of salt and pepper until well combined.
  3. Using the same pan (no need to clean), add the butter and let it melt. Pour in the eggs and tilt the pan to coat the base evenly.
  4. When the edges start to set, scatter the spinach and cherry tomatoes over one half of the omelette.
  5. Place the golden halloumi and avocado slices over the vegetables, then carefully fold the empty half of the omelette over the top.
  6. Slide onto a plate and serve immediately while hot and delicious.

Notes

For the perfect fold, ensure your pan is well-buttered and use a silicone spatula to gently lift the edges of the omelette while it cooks to let the raw egg run underneath for an even, fluffy finish.
By skipping the toast and focusing on nutrient-dense eggs, healthy fats from the avocado and halloumi, and fresh greens, we have removed the high-GI grains while keeping all the indulgence of a café-style breakfast.