Thursday, March 20, 2014

Another Edition of "Put It In the Waffle Maker": Waffle Omelets

This recipe for waffle iron omelets has been on my radar for a while.  I loved how it turned out making French toast in the waffle iron and thought this might be good as well.  I've put it on several of our weekly menus but have skipped over it for various reasons.  Last night I made pancakes (blueberry and plain) while the guys made the waffle iron omelets. It turned out so awesome that I had to make sure to tell you guys about it immediately. 


The Gracious Pantry Clean Eating Mexican-Style Waffle Omelets

We didn't have the olives called for in the recipe and I don't like corn in dishes, so this was just eggs and seasoning, but you could add anything that is small pieces, such as sauteed diced veggies, ground meat or meatless crumbles, etc. 


Makes 4 omelets in our waffle iron
  • 6 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder

Heat up your waffle iron while you combine the ingredients.   Our waffle iron doesn't have any settings, just plug it in and it's on. The light turns off when it's at maximum temperature.
Sonny D using the whisk, his favorite kitchen implement!
Mix up the eggs and seasoning. Spray your waffle iron with baking spray (I use Trader Joe's olive oil spray but also like their coconut version) and pour in about 1/4 to 1/3 cup of the egg mixture and close the lid.  

Puffy egg.
The egg will puff up from the steam and push the lid up, so you'll have to use this first one as a test to see how much egg your waffle iron will hold. As you can see from this photo, we had extra egg come out the back on our first one. 

They were cooked in about 1 minute, but of course your iron will probably be different. Using a fork, delicately pull out the omelet and put it on a plate.  Husband Jeff put shredded cheese on top and folded them in half to melt the cheese.
Adding shredded cheese and then folding in half
Husband Jeff and I put salsa on ours. 
I elegantly dumped salsa on top.


Sonny D had a great time making the eggs, he absolutely loves using a whisk.  It's always the first thing he wants to pull out to help me cook, so I have to explain that sometimes a different tool works better like the hand mixer.

The brown color was deceiving, it looked like a waffle but you had to remind yourself that you were eating eggs instead. I liked that the texture was solid.  Light and fluffy eggs are great too, but this turned it into something different.

Sonny D ate his with just cheese inside, it was solid so it was pretty easy for him to pick up like a sandwich.  I don't know if he catches on to the novelty of making eggs in the waffle iron, but he really seemed to like it. We had one extra folded egg omelet with cheese inside left over, so I put that aside for Sonny D's lunch today.

The only thing is that it might have been a lot of garlic powder and onion powder in the mixture, so you might want to go a little light on that, but even as written it's great.  I can't wait to try this with other ingredients.  You could keep the Mexican theme by adding a bit of leftover taco meat and similar things, or take it into classic omelet territory with ham and peppers and onions. 

The only drawback to using only eggs is that it deflates down to be quite flat, it just cosmetic though.  Adding ingredients to the omelet itself would remedy that. 

Wanna Chat?

I turned off the 'leave a comment' feature, so if you want to share what you're thinking about this or anything else, drop me an email at jhk1013 (at) It's so much more cozy than a comment, plus we can have a real conversation!