Scrambled Eggs With Halloumi

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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