Za'atar Halloumi Egg White Scramble with Lemon Yogurt Drizzle

This Mediterranean-inspired scramble combines crispy halloumi with fluffy egg whites and fresh spinach for a high-protein breakfast that cooks in one skillet. The lemon yogurt drizzle adds bright acidity to balance za’atar’s earthy notes. Ready in 35 minutes with 7 simple ingredients!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz halloumi cheese, cubed
• 1 1/2 cups liquid egg whites
• 3 cups fresh baby spinach
• 1/4 cup sun-dried tomatoes (oil-packed), chopped
• 2 tsp za’atar seasoning
• 1/2 cup plain Greek yogurt
• 1 lemon (zest + juice)
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in large non-stick skillet over medium-high heat.
2. Add halloumi cubes; cook 4-5 minutes until golden brown on all sides.
3. Sprinkle za’atar seasoning over halloumi; toss to coat.
4. Add spinach and sun-dried tomatoes; sauté 2 minutes until wilted.
5. Pour egg whites over mixture, tilting pan to distribute evenly.
6. Cook undisturbed 3 minutes, then gently fold with spatula until eggs set (~4 more minutes).
7. Meanwhile, mix Greek yogurt with lemon zest and 1 tbsp lemon juice.
8. Transfer scramble to plates; drizzle with lemon yogurt mixture.
9. Top with extra za’atar and fresh parsley.
10. Serve immediately with lemon wedges.

Chef's Note

For extra crispy halloumi, pat dry before cooking and don’t overcrowd the skillet. Squeeze fresh lemon directly on cheese while cooking to enhance flavors.

Make-Ahead Tips

Store in airtight container for 3 days. Reheat in skillet to maintain texture.

Substitutions

Feta for halloumi (reduce cooking time), whole eggs for egg whites (adjust protein count), dill for parsley.