We eat our fair share of eggs in this house and most of the time we prefer them scrambled (because of ease), unless we are making sandwiches. I needed something quick for dinner the other night and was leaning towards doing something “breakfasty” but was looking for something more than just starches and scrambled eggs sounded a little “blah”. I then remembered the booklet that came with my daughter’s waffle maker suggested an omelet waffle. Definitely easy enough. And such a great way to put to use some of the leftover veggies and cheese in the fridge.
The only items you really need are a waffle maker and eggs. I used this four inch waffle maker. One egg is needed per waffle. For our dinner waffles, I mixed in a variety of chopped peppers, cooked turkey sausage, and cheese. And for lunch the other day, with the egg, I mixed in chopped peppers, leftover baked chopped cauliflower, mushrooms, and cheese. On top, I garnished with sour cream (or Greek yogurt) and a little green onion (would’ve preferred chives but I didn’t have any).
If you are making more than just one waffle, mix/ whisk your eggs with all of your ingredients. One four inch waffle is equal to approximately one full ice cream scoop. If you are using a larger waffle maker, I would say approximately 3 eggs or 3 scoops of your mixture would be sufficient enough.
When I made these for lunch, I also had some leftover bread from dinner the night before topped with a dab of orange honey butter. It was the best sweet and citrus “ending”. It’s also very simple to make. You need just 1 to 2 tablespoons of fresh orange juice and honey and a little orange zest along with a stick of butter to make more than several servings worth.
And the prettiest little book to compliment the lunch and keep the littlest busy while I eat. 😉