Recipe and photo courtesy of Keri Lyn Renner (shesaved.com)

Omelette Waffles

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• 125 mL (½ cup) cooked ham, diced
• 500 mL (2 cups) baby spinach leaves, packed
• 6 large eggs
• 30 mL (2 Tbsp) half-and-half
• 1 mL (¼ tsp) salt
• 1 mL (¼ tsp) pepper
• 125 mL (½ cup) shredded cheddar cheese, plus more for serving
• Sliced green onions

 

Preheat the waffle maker. Sauté the ham in a small skillet until it’s warmed through and all the liquid has evaporated. Add the spinach and stir until it’s completely wilted. Remove the pan from the heat to cool. Whisk the eggs, half-and-half, salt and pepper in a bowl. When the ham mixture is cool, add it to the egg mixture along with the cheese and stir to combine.

When the waffle maker is hot, spray with cooking spray. Ladle about 80 mL (1/3 cup) of the egg mixture into each section of the waffle maker and quickly spread it out. The grids should be completely covered with egg but not overflowing. Close the waffle maker and hold it firmly for 8 to 10 seconds, then release. Cook for 50 to 60 seconds, or until the egg has cooked through. Use a fork to lift the edge of the waffle, then use a flexible spatula to lift it out. Set the waffles on a wire rack. Serve topped with additional cheese and green onions. Makes 6 servings.

Tip: Top with chopped tomatoes, salsa or fresh herbs.