20 grams grated haloumi.
Toppings of your choice
Place grated haloumi in a small none stick pan over a medium heat and fry until it starts to get some colour.
Crack egg into pan and scramble until the egg covers the haloumi.
Pop into a 180 degree oven until set.
Top with what ever you like or eat as is.
I topped mine with blistered cherry tomatoes, crispy bacon, relish, lemon juice and chives.
Adding my toppings
Carbs 10 (from the relish)
Tip – These can be premade and kept in the fridge for up to 3 days, just heat in the microwave or even eat cold.