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Waffle Frittatas

Servings 8 (4" square) Belgian waffle frittatas


  • 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


  1. Preheat waffle iron to medium heat.
  2. Whisk eggs and milk until thoroughly combined and lightly frothy.
  3. Add the frozen potatoes (making sure to break up any clumps before adding), shredded cheese and scallions to the bowl, but do not stir.
  4. Whisk the flour, baking powder and baking soda together in a small bowl.
  5. Sprinkle the flour mixture over the top of the potatoes, cheese and scallions. Season with salt and pepper.
  6. Whisk or stir mixture together until well combined.
  7. 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.
  8. 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.

Recipe Notes

*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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