Photo of Veggie fry up by WW

Veggie fry up

Points® value
Total Time
20 min
5 min
15 min


Calorie controlled cooking spray

4 spray(s)


4 large, portobello


4 medium, halved

Light Halloumi

225 g, cut into 8 slices


1 teaspoon(s), level, smoked

Oregano, Dried

1½ teaspoon(s), level

Egg, whole, raw

4 medium, raw


300 g, young leaf

Calorie Controlled Brown Bread

4 slice(s)

Low Fat Spread

4 teaspoon(s), level


  1. Mist a pan with calorie controlled cooking spray and put over a medium heat.
  2. Put 4 large portobello mushrooms and 4 halved tomatoes into the pan. and cook for 3 minutes. Turn, then cover and cook for a further 5 minutes. Season to taste, then transfer to an oven tray and keep warm.
  3. Cut 225g light halloumi into 8 slices, mist with cooking spray and sprinkle over ½ teaspoon smoked paprika and 1 teaspoon dried oregano. Mist the pan with more cooking spray and cook the halloumi for 2 minutes on each side. Transfer to the oven tray.
  4. Mist the pan again and crack in 4 eggs. Cook for 2-3 minutes or until the whites are set and the yolk is done to your liking.
  5. Meanwhile, pierce a 300g bag young leaf spinach, put on a microwave-safe plate and cook to pack instructions. Transfer to a bowl and press out any liquid using the back of a spoon.
  6. Toast the bread, then spread 1 teaspoon low-fat spread on each slice.
  7. Divide the fried veg, halloumi and spinach between 4 plates, sprinkle over some smoked paprika and dried oregano, and serve with the toast.