Frittata Waffles
My friend Racquel inspired the waffle frittata, your imagination will inspire endless topping combinations
There’s a group of women I’ve come to know in the last 20 years of living in Orlando. I was first introduced by my dear friend Caroline (story about Caroline in this blog post). They play bunco, which is a dice game if you’re not familiar, and many years ago, I was invited by Caroline to be a substitute. Ever since then, we have gathered once a month to play bunco. At least that’s the intent. These days we’d rather just talk and spend time together. Since Covid we have met twice, and decided that getting together for a ladies night is a more important objective than the game.
Anyway that’s a long way around how this recipe came about. At our last gathering in February, which was hosted by my dear friend Racquel, we started talking about food. (Recipes are always part of the conversation) and she mentioned that she’s been making frittata waffles. How have I not seen or heard of this idea? I immediately had to experiment. I perfected it on the second try. Of course all of the ingredients had to be gluten/grain and dairy free. And this new vegan mozzarella from Vevan is my favorite. It melts well and has a nice flavor without any soy or other ingredients that I no longer tolerate.
Of course you can use dairy cheeses if you so choose. And I love the new Kite Hill sour cream, which is also dairy free and without any undesirable additives. The protein-packed version here is topped with smoked salmon, capers and dill micro greens. You can add crumbled sausage, salsa, avocado, get creative. They would make a delicious savory brunch option with various toppings, like a waffle frittata bar!
To me, it’s reminiscent of an old restaurant in Cleveland where everything was served on or with their famous potato pancakes. These are much lighter and don’t leave you feeling like you need a nap, yet they’re hearty and satisfying. You can easily double the recipe, wrap and refrigerate or freeze the extras, because they’re delish re-heated in the toaster oven. So thanks to Caroline for introducing me to the Bunco Babes, and to Racquel for the inspiration!
Frittata Waffles
Ingredients
- 3 large eggs
- 1 cup organic frozen hash browns (I prefer a brand with no additives or preservatives)
- 1 Tablespoon ghee, melted
- 1/2 cup non-dairy mozzarella (like Vevan)
- 1/2 cup canned organic coconut milk
- 1 cup spinach, arugula, baby kale or any greens you prefer, optional
- Smoked salmon, crumbled sausage, non-dairy sour cream, fresh herbs, any other toppings you prefer!
Method
- Set up your waffle iron to preheat on the medium heat setting.
- In a skillet, melt the ghee and add the hash browns, or, toss the hash browns with the ghee and cook in the air fryer until light golden and a bit crispy. Allow to cool.
- Break the eggs into a bowl and whisk, then add the coconut milk, cheese and potatoes and mix until well combined.
- Tear the greens into smaller pieces and add to the batter, if desired.
- Pour enough mix into the preheated waffle iron to fill just below the top of the grates.
- Close and let cook until golden and crispy.
- Remove from waffle iron and plate right away. Top with pre-cooked sausage crumbles, smoked salmon, or whatever you like. These make a delicious savory brunch option with various toppings as well.
