I was struggling to make a great dinner one night for me and my boys while my husband was at work. Since I was on the Whole 30, I was eating completely grainfree, glutenfree, dairyfree, and sugarfree, and I do not subject my kids to that when I am doing it, which usually means we all end up eating different things. My boys love breakfast for dinner, and admittedly, I love that because its rather easy to pull off fast after a busy day. I knew I couldn’t have waffles that day, as they had requested, but I keep seeing videos on Facebook that say you can waffle just about anything in a waffle iron. The possibilities are endless. You really can waffle just about anything.
I moved on to making glutenfree waffles for my boys, then willed myself, yet again, not to eat one. While their waffles were baking, I rummaged through my fridge again for my dinner and decided on eggs. There’s nothing better than Burroughs Family Farms eggs! When I opened the waffle iron to remove my kids’ waffles, I thought about adding my eggs to the waffle iron instead of eating them scrambled. It was worth a shot.
So I used some coconut oil spray in my waffle iron, dumped in some whisked eggs, chives, s&p, closed the lid, and hoped for the best.
Waffled Egg OmeletAuthor: Kindra A Pigott-Franzen, bonappetitpaleo.com
2 large Burroughs Family Farms organic eggs
¼ C diced chives
2 T OMGhee or butter
Hot sauce (I use Tabasco)
Preheat waffle iron. I used a round 8″ Belgian waffle iron for this. Adjust accordingly to your iron size.
Grease waffle iron really well. I used coconut oil spray.
Pour in 2 large whisked eggs filling up the wells. If your iron is larger, add more eggs.
Top with ⅛ C chives and s&p.
Close waffle iron & cook according to manufacturers directions.
Remove carefully. Top with ghee so that it melts into the wells of the waffle. Top with chives and hot sauce.