I bought a waffle iron. I could not be more excited. The minute I got home from buying it I made this recipe. Things just taste better waffle-shaped! I got it from Wheel and Barrow, on the recommendation of Alice from Close Encounters of the Cooking Kind. (Thanks Alice!)
So even though I had intended on posting this tart today, I can’t. This waffle omelette (wamelette? Omelaffle?) needs to be introduced to the world. I’m too excited about it.
This all started because of my trip to Mooberry, where I had delicious plain waffles drizzled in melted milk chocolate – so simple, but SO good. But now that I’ve got my own waffle maker, there is no end to what I can make!
Any suggestions as to what I should make next? I’m new to waffles – inspire me!
- 2 eggs
- ½ tbsp butter, melted
- 2 tbsp milk
- 1 tbsp self-raising flour
- Salt and pepper
Garlic sautéed veggies:
- 1 tsp butter
- ½ tsp minced garlic
- 4 stalks asparagus
- 1 tomato, quartered
If you’re having vegies with your wamelette, start them first. Put the butter and garlic into pan on medium-high to melt the butter. Reduce to medium and add the asparagus and tomatoes. You can pretty much leave them be, just make sure you flip them if they char too much. Allow them to cook and soften for about 7 minutes.
While the vegies cook, make a start on your eggs. Whisk together your eggs, melted butter and milk. Season with salt and pepper lightly. Sift your flour in, mixing as you go. You may end up with a few lumps of flour, try to press these out with the fork.
Place your waffle iron on your stove top on high and heat for one minute. Spray the inside of the iron with non-stick oil. Pour half the mixture across the two plates – it won’t look like much, but it will expand, so don’t over-fill.
Whack the omelette waffle on a plate and top with veggies. Season with salt and pepper. Enjoy!
*Just to clarify: when I say it makes four individual waffles, I mean a single square. My waffle maker makes a pair of waffles at a time, this recipe makes two pairs.