Omelette Waffle

When it comes to pancakes and waffles, I would consider myself to be more of a waffle person.  Those little square pockets make adding my favorite toppings easy breezy.  Overall, they are just so much better than their flat, non-crispy competitors (sorry flapjack fans).

I recently discovered another win for Team Waffle…waffle irons can make more than just waffles!  Yes, on Pinterest, I have found recipes for brownies, cakes, hash browns, burger buns, etc.  Almost anything you dream can be waffle-fied and I was dreaming of omelettes.  Other than the cooking utensil used to make omelettes, there is no difference in what goes in the egg mixture used to make an omelette.  What is produced is a great breakfast alternative that can be an easy grab-and-go meal when you’re in a rush.  Without further ado, the omelette waffle has arrived!

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Ingredients

  • 8 large eggs
  • 1/2 Portobello mushroom, finely chopped
  • 3 sweet mini peppers
  • 1/2 red onion
  • 3 cloves of garlic, minced or grated
  • 1 cup of spinach, finely chopped
  • 2 tablespoons of feta cheese.
  • 2 tsp of Italian seasoning
  • salt and pepper to taste

*Note:  I only added a dash or two of salt and pepper since I usually like to add salt and pepper to my omelette afterwards.  Also, feel free to add any other seasonings to the mixture.  Another note, if I may add, is not to be afraid of a little kick.  Adding something spicy takes this omelette to a whole other level; I used a jalapeño feta cheese that I found at Aldi to do the trick.

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Directions

  1. Heat waffle iron on stove for 10 minutes on high heat.  If you have an electric waffle iron, make sure to set it up beforehand so when you are ready to add the egg mixture, the iron will be hot enough.
  2. In a large bowl, add ingredients and mix well, but make sure to avoid over-mixing.
  3. Make sure to generously coat both sides of the iron with non-stick spray.  
  4. Use a ladle to transfer egg mixture to the iron as its viscosity is less than that of waffle batter and can be a bit messy should you decide to pour from a bowl.    
  5. Once you add the egg mixture to the bottom portion of the iron, allow the egg mixture to cook for 1/2 a minute before closing the iron.  This helps to prevent spillage.  Continue cooking for a minute then flip iron over and cook for about another minute and a half.  The edges will be browned and crispy.  This is how you know if it is done.  If not, allow to cook for another minute or so on both sides.  
  6. Turn down the stove to about medium or medium-high heat as the cast iron transfers and retains heat well.  No one wants a burnt omelette! ☺
  7. Repeat steps 3-5 until all the egg mixture is gone.  

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*Note: If you doubt that you will have enough egg mixture to make three more omelettes after you have made your first one, feel free to crack another egg into the mixture.

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This recipe creates 4 waffles and each waffle comes out to be around 185 calories.  This is a great alternative for breakfast and they refrigerate very well so if you find yourself in need of a quick breakfast, this is the perfect meal to have in store!

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Don’t forget to check out my Pinterest page here!

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13 thoughts on “Omelette Waffle

  1. Love the fact that you are using eggs! Low fat, low carb, Paleo friendly and they taste delecious. I am “Full of it” until lunch! Genius!

    Liked by 1 person

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