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.