It’s a frittata waffle! This recipe takes all the goodness of a frittata — eggs, veggies, carbs, cheese — and cooks it up in a waffle iron instead of a skillet. And let me tell, you it’s genius. I wish I could take credit for the idea, but I saw it first on SuperGoldenBakes (her recipe is delicious, a Greek version with tzatziki) by way of 101 Cookbooks (where I get 99% of my kitchen inspiration). Nevertheless, our family has been reaping the benefits of the “frittata waffle” at breakfast, lunch, and dinner.
What Makes the Frittata Waffle So Amazing?
First, the waffle iron creates more surface area to brown, which means the result is extra crispy and delicious. Second, the frittatas cook quickly (mine take just four minutes apiece). Third, they can be easily customized so each family member gets a meal to suit his or her tastes. And fourth, these frittata waffles can be reheated in a toaster just like a regular waffle — which makes serving eggs for breakfast (or leftovers for lunch) easier than ever.
I’ll give you the recipe for what I made, which used quinoa, diced butternut squash, chopped kale, sauteed onions, and feta. I’m partial to this ingredient combo because it was delicious! But I’d encourage you to experiment with your own favorites. It’s a great way to use up leftovers from the previous night’s meal.
Here’s a Formula
I like to include 1) a grain (quinoa, rice, farro, or even oats), 2) a starchy vegetable (squash, sweet potatoes, russet potatoes… frozen hash browns actually work really well here), 3) a green vegetable (chopped broccoli, bell peppers, mushrooms… frozen spinach is a good option too), and 4) cheese (I’m sure you’ve got the cheese part covered!).
Customize Each Waffle Frittata
You can mix up all the ingredients in a large bowl and then scoop about 3/4 cup at a time into the waffle iron. Or, I’ve customized the waffles by mixing up the eggs and cheese (ingredients I know we will all agree on), and then giving some in a bowl to each family member, into which he or she can add extra ingredients.
You can eat these plain, or top with avocado, salsa, hummus, pesto… anything that would make your usual eggs extra delicious. I usually don’t serve much else with them — if it’s breakfast I might offer some cut-up fruit, and if it’s dinner I might add some a green salad and/or bread.
Toast Your Leftovers!
I save frittata waffle leftovers in the refrigerator and pop a quarter at a time into the toaster oven. They reheat wonderfully, with crispy edges and all of the savory filling. Makes for an quick and delicious lunch.
Waffle Frittata with Butternut Squash and Kale
It's a frittata waffle! All the goodness of a frittata -- eggs, carbs, greens, and cheese -- with the the crispy deliciousness of a waffle. Perfect for breakfast, lunch, or dinner.
- 6 eggs
- 1 cup cooked quinoa
- 1 cup butternut squash diced into 1/2 inch cubes
- 1 onion chopped
- 2 cups chopped kale
- 1 tablespoon olive oil
- 4 ounces feta crumbled
- 1/4 teaspoon salt
Heat saute pan over medium heat. Coat with olive oil. Add squash, onion, and kale. Cook for about ten minutes until soft. Cool slightly.
In a mixing bowl, whisk eggs. Add quinoa, sauteed veggies, feta, and salt. Stir to incorporate.
Heat waffle iron. Coat with cooking spray. Fill about half of waffle iron with egg mix (remember that it will expand and spread as it cooks). Cook for about 3-6 minutes, until golden brown.
Serve with toppings of your choice, such as avocado, salsa, hummus, or pesto. Leftovers can be reheated in a toaster.
Make it your own! Here's a formula: 1) a grain (quinoa, rice, farro, or even oats), 2) a starchy vegetable (squash, sweet potatoes, russet potatoes... frozen hash browns actually work really well here), 3) a green vegetable (chopped broccoli, bell peppers, mushrooms... frozen spinach is a good option too), and 4) cheese (I'm sure you've got the cheese part covered!).