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Active time
15 minutes
Total time
15 minutes
2 servings
Serving Size
1/2 recipe

½ tablespoon olive oil

1 small zucchini, sliced

1 ounce halloumi cheese, chopped into pea-sized pieces

3 eggs

2 tablespoons milk

½ teaspoon dried oregano

Salt and pepper to taste

  1. Heat oil in a skillet over medium-low heat. Add the zucchini slices and halloumi and cook, stirring occasionally, until zucchini softens and halloumi turns golden-brown (about 5-8 minutes).
  2. In a small bowl, whisk together the eggs, milk, and oregano, then pour into the skillet. Cook, stirring often with a rubber spatula, until scrambled eggs reach desired texture (about 3-5 minutes). Season with salt and pepper to taste

An Oldways recipe, courtesy of Kelly Toups


Calories: 200
Total Fat: 15g
Saturated Fat: 5g
Sodium: 270mg
Carbohydrate: 3g
Fiber: 1g
Sugar: 2g
(Added Sugar: 0g)
Protein: 14g

Yield: 2 servings

Serving Size: 1/2 recipe

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