Waffle Frittatas are my latest experiment in the “Can you waffle it?” category.
It’s not like I’m obsessed with waffling things, although I admit I have been intrigued by some of the things I’ve seen people waffle. (Warning: I shall be using “waffle” as both a noun and a verb throughout the post :) The truth is, I love waffles, the traditional ones, that is. My favorite waffle is malted and golden and crispy on the outside, moist and tender on the inside.
I can’t remember what inspired me to waffle a frittata. I didn’t even google it. I’m sure I’m not the first. At this point, I think just about everything has been waffled.
I think I saw someone waffle hashbrowns and I thought it was genius. I mean, what’s better than hashbrowns that are gorgeously crispy and brown on the outside? Finding an easier way to make them that way, that’s what.
No standing over a griddle or frying pan patiently waiting to turn a pile of potatoes that sometimes doesn’t want to cooperate. Actually, the bigger problem for me is that if you want crispy hashbrowns, you can’t pile a bunch of potatoes in a pan and hope that they’ll get crispy.
You have to hold back and let a thinner layer crisp up. Ugh, but that takes time. And then, it’s not enough hashbrowns for all of us, so then I’ve gotta give it another go when all I want to do is just sit down and eat breakfast already.
But I digress. This post isn’t about waffle hashbrowns, it’s about Waffle Frittatas. Although they are sort of related because this whole waffling a frittata thing isn’t about jumping on a fad. It’s about finding another great use for my waffle iron. It’s about being able to make a hearty school morning breakfast without a lot of effort or time. (By the way, do you like the name? I was going to call them, “Womelets” ;)
I could go on and on with lots of links to other breakfast loves, because breakfast is probably my favorite meal of the day. But for now, let’s stick with eggs. I like to switch things up on the egg front and one morning, I decided to try waffling my eggs.
I didn’t want to get too fancy with it. I knew I wanted a simple, go to breakfast that could work on any day of the week and one that would be pantry friendly. I always have eggs, milk and cheese on hand and, now, because of this recipe, I’ve recently added frozen shredded potatoes as a regular item in my freezer.
So I whisked up some eggs with a little bit of milk. Added the potatoes, scallions and cheese. Whisked a little flour, baking powder and baking soda together and sprinkled it over the top. Whisk, whisk, whisk, then added salt and pepper to taste.
Into my preheated waffle iron it went. My half cup scoop is perfect for consistent sized waffles. Just a few minutes later, the waffles were done. They cooked even faster than a traditional waffle, because we don’t have a real batter to cook, it’s just eggs, and eggs cook pretty quickly.
You’ll probably have to experiment a little with temperature and cook time to get them just the way you like them. (Don’t overcook them or you’ll end up with dry eggs :(
Me? I was surprised by their moist fluffiness. This whole Waffle Frittatas thing wasn’t going to be some novelty idea that we would try once.
It was a breakfast eureka moment. My waffle maker makes fluffy frittatas! This opened up a whole new avenue of quick and delicious breakfasts! Seriously, I’ve made them half a dozen times since that first experiment.
It’s an easy, all in one breakfast. Each waffle has one egg and about 1/4 cup of potatoes. I don’t even bother with toast. We each get two waffles and some fruit and we’re off to start our day.
I love the flavor of the scallions with the potatoes (it’s a hash brown thing :) The potatoes don’t get crispy like hashbrowns because they’re nestled in with the eggs, but they add a nice heartiness and give the frittata structure.
I only added some shredded cheese, but really, you can add anything. Use your favorite cheese, add veggies or meats, experiment with different spices. I haven’t tried it yet, but I’m pretty sure that you could sub in some egg whites, if yolks don’t work for you.
My beloved waffle iron, the one that has baked up countless delicious waffles over the years, is now breaking into new territory. I’m really looking at this appliance in a whole new light. I thought the whole, “Can you waffle it?” thing was just a passing trend. But, I now know for certain, that my waffle iron?
It’s not just for waffles anymore.
- 8 extra large eggs
- 1/4 cup milk I used 1 %
- 2 cups frozen shredded potatoes
- 1/2 cup shredded cheese I used a gruyere/cheddar
- 1 scallion green and white parts, chopped
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- salt and pepper to taste
Preheat waffle iron to medium heat.
Whisk eggs and milk until thoroughly combined and lightly frothy.
Add the frozen potatoes (making sure to break up any clumps before adding), shredded cheese and scallions to the bowl, but do not stir.
Whisk the flour, baking powder and baking soda together in a small bowl.
Sprinkle the flour mixture over the top of the potatoes, cheese and scallions. Season with salt and pepper.
Whisk or stir mixture together until well combined.
Spray waffle iron with cooking spray. Scoop egg batter onto waffle iron. My Belgian waffle iron took about 1/2 cup for each waffle. Insure you are scooping from the bottom of the bowl so that each waffle gets a pile of potatoes in it.
Allow to cook until desired doneness. Time will depend on the type of waffle iron you have and how hot it is. Since these are not traditional waffles, but eggs, they will cook faster. Mine took 2-4 minutes. If you over cook, your waffles will be dry.
*Waffle irons are different, so finding your perfect temperature level and cooking time may take a bit of trial and error. I use a Belgian waffle iron with deep wells. If you have a classic waffle iron, cook time is likely to be shorter. Either way, keep an eye on it.
*The reason you don’t stir in the potatoes, cheese etc, right away is because it provides a dry barrier between your dry ingredients and your wet. If you add the small amount of dry ingredients directly into a bowl of wet ingredients, it can form clumps that are hard to break up. Sprinkling the dry on top of the potatoes and other ingredients helps it disperse more easily into the wet ingredients when you stir it. If you’d rather use an extra bowl, you could always toss your potatoes, scallions, cheese and dry ingredients together and then add them to the wet ingredients.
*I’m giving you the recipe for a simple cheese and potato frittata, but you can use whatever additions you like. I would keep the potato because it adds a nice heartiness and gives the waffle structure, but try different flavor combos. Use your favorite veggies, cheese, meats and spices.
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