Denver Omelet Waffle (Regular-Size)
Once you’ve made an omelet in your waffle maker, you may never go back to the old way again. It works surprisingly well, giving the eggs a crispy exterior and fluffy, perfectly cooked interior. And it takes only about two minutes to cook, with no awkward flipping or folding. This recipe makes one omelet waffle and is easy to double, triple, or quadruple as needed. We used a standard waffle maker, and it is filled to capacity with the amount of filling we call for here; be careful not to overfill or you’ll end up with egg overflow on your counter.
2 large egg(s)
50% reduced fat sharp cheddar cheese
1 Tbsp, chopped
Sweet red pepper(s)
1 Tbsp, finely chopped
Cooked Canadian bacon
½ oz, chopped
- Preheat a nonstick waffle iron. Place eggs in a medium bowl; add salt and black pepper. Beat with a fork until well blended. Stir in cheese, scallions, bell pepper, and bacon.
- Spray waffle iron with cooking spray. Evenly pour egg mixture into waffle maker, close lid, and cook until browned and cooked through, about 2 minutes. Serve warm.
- Serving size: 1 omelet waffle