Western Omelet Waffles
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4 omelet waffles
Ingredients:
1 cup thinly sliced green onions
½ cup finely diced red Bellafina pepper
1 cup finely diced ham
1½ cup grated cheddar cheese
8 eggs
½ Teaspoon sea salt, or to taste
¼ Teaspoon freshly ground black pepper
butter or avocado oil
Top with:
1 ripe avocado, thinly sliced
¼ cup thinly sliced green onions
Optional serve with:
Rosemary Breakfast Potatoes
Instructions:
Preheat a waffle iron on the medium heat setting, I use the Cuisinart 4-slice Belgian waffle maker.
Prep the green onions, red Bellafina pepper, ham, and cheese, and set them each aside in small bowls.
Whisk together the eggs, sea salt, and pepper in a medium sized bowl, and set aside.
Lightly grease the waffle maker with butter or oil, and sprinkle a small amount of the green onions, red bell pepper, and ham over the surface of the 4 sections. Then pour ¼ of the egg mixture over the top of the onions, pepper, and ham, using a spatula to move the egg into the corners. Be careful not to overfill the waffle maker, it’s better to have a smaller waffle than overflow. Sprinkle ¼ of the cheese over the top of the egg and close the waffle iron.
Cook the egg mixture until it’s thoroughly done and and golden brown, about 3 minutes. Repeat the process, greasing the waffle iron each time, until you have 4 full waffles. You can serve the omelet waffles as you go, or keep them warm in the oven as you cook the rest.
If you have leftovers, these reheat very well over the next 3-4 days.
Notes
The amounts you put in the waffle iron will depend on the size you own.
Slightly adapted from getinspiredeveryday.com