I think the secret to eating healthy lies in getting creative with your favorite flavors. I’m sure I’m not alone in not being able to eat a boneless skinless chicken breast with steamed veggies… right? Flavor is where it’s at, and for me avoiding boredom is helpful too.
Enter egg waffles, I first saw the concept done by one of my cousins, and I figured I’d dig my waffle iron back out again. Since giving up wheat, my poor waffle iron hasn’t had a lot of use. In fact it was sitting way up on the top shelf, and needed a good cleaning before I could even use it after being neglected for a couple of years.
So I took my favorite omelet, and just put all the ingredients into my waffle maker. Then I topped them with avocado, (of course) and a new tradition was born. I love western omelets, but for some reason I rarely make an omelet at home.
Actually I think the reason is because I tend to break them at least half of the time when folding them over. Omelet waffles are so much easier because there’s no flipping involved, just lower the waffle iron lid and let it do all the work.
The key is to have all your ingredients prepped so that you can just make one waffle after the next. If you’re not serving very many people, it’s pretty easy just to make one or two waffles. But I like to have leftovers for later because they make a pretty good pseudo sandwich wrapped around a couple avocado slices.
So I hope you enjoy a fun new way to eat eggs, and here’s to weekend breakfasting at a whole new level!Print
- 1 cup thinly sliced green onions
- 1/2 cup finely diced red bell pepper
- 1 cup finely diced ham
- 1 1/2 cup grated cheddar cheese
- 8 eggs
- 1/2 Teaspoon sea salt, or to taste
- 1/4 Teaspoon freshly ground black pepper
- butter or avocado oil
- Top with:
- 1 ripe avocado, thinly sliced
- 1/4 cup thinly sliced green onions
- Optional serve with:
- Rosemary Breakfast Potatoes
- Preheat a waffle iron on the medium heat setting, I use the Cuisinart 4-slice Belgian waffle maker.
- Prep the green onions, red bell pepper, ham, and cheese, and set them each aside in small bowls.
- Whisk together the eggs, sea salt, and pepper in a medium sized bowl, and set aside.
- Lightly grease the waffle maker with butter or oil, and sprinkle a small amount of the green onions, red bell pepper, and ham over the surface of the 4 sections. Then pour 1/4 of the egg mixture over the top of the onions, pepper, and ham, using a spatula to move the egg into the corners. Be careful not to overfill the waffle maker, it’s better to have a smaller waffle than overflow. Sprinkle 1/4 of the cheese over the top of the egg and close the waffle iron.
- Cook the egg mixture until it’s thoroughly done and and golden brown, about 3 minutes. Repeat the process, greasing the waffle iron each time, until you have 4 full waffles. You can serve the omelet waffles as you go, or keep them warm in the oven as you cook the rest.
- If you have leftovers, these reheat very well over the next 3-4 days.
The amounts you put in the waffle iron will depend on the size you own.