Leftover Waffle Egg Omelet
One of these days I should make this with fresh ingredients but this is one of my go-to recipes when I have leftovers to use, especially vegetables. I have yet to make these the same way twice in a row so know this is very flexible and easy to do, I would add this to your collection of basic recipes if you don't already have it.
This serving was made with four egg yolks with 2 tablespoons of water added since I used the egg whites in another recipe. You can also use regular eggs with a yolk and egg white, I just had the yolks available from another project.
Then I minced a few cherry tomatoes that had seen better days and drained the juice off before adding to the eggs. If you add the juice it makes the mixture too runny.
I also added a dash of minced yellow onions, cut up fresh cilantro and some fresh rosemary sprigs from a rosemary plant growing in one of my bay windows. Fresh herbs make everything taste better!
You can add grated cheese if you have some, or leftover additional protein like baked chicken or salmon but I didn't have any available.
You can mix all of the ingredients in the same container, then add seasonings. I like garlic salt and a dash of regular salt. Other options are black pepper, chili seasoning and cumin.
Spray the waffle iron with non-stick cooking spray on both sides, heat it to the recommended temperature and pour the mixture in to cook.
Let the mixture stand in the waffle iron for a few seconds before removing so you don't tear it.
You can also make these and freeze them for breakfast, I used to do that when I was going to an office every day to work.
For those of you who like a specific recipe, here it is:
Leftover Waffle Egg Omelet Recipe
Cut up vegetables to taste: a dash each (that's about 1/8th of a cup) of yellow or red onions; green peppers; tomatoes; broccoli.
Optional: another dash of shredded cheese, a medium cheddar would be nice
Added protein: baked chicken, salmon, leftover sausage or bacon*
*you can add these in the mixture or sprinkle on the mixture once it's in the waffle iron to make sure it's evenly spread through the eggs
Seasonings to taste: salt/pepper/garlic salt
Non-stick cooking spray
I frankly don't add additional protein unless I have something that has no future in my cooking except to be added to these eggs. Or I need the container for something else. I can get pretty attached to a particular container!
To freeze, cut up into quarters and place on a small cookie sheet in freezer for about an hour, then store in a freezer bag for later use.
Have you made these before?