A whole lot of savory, sweet, salty, garlicky, peppery goodness is going in this crispy new waffle recipe. Sweet waffles are amazing as are salty ones, so I've discovered on this April morning. This beet infused breakfast waffle is packed with protein, healthy carbs, and keeps you feeling full until mid-morning snack time. It's super easy to prepare, and the perks of having a waffle iron is what does the trick. Topped with sautéed garlic spinach & cranberries, a finely poached egg, and fresh parsley. Need I say more? Or rather, I want MORE. |
Ingredients:
1/2 medium sweet potato, grated
1/4 cup of raw beet, peeled & grated
3 TB quick egg whites
1/2 tsp garlic powder
1/4 cup parsley, chopped
1/2 lemon, squeezed or 1 1/2 tsp lemon juice
1/4 tsp salt
dash of pepper
Toppings:
1 clove garlic, minced
1/2 TB olive oil
1/2 cup spinach
1 TB dried cranberries
1 egg, poached
Directions:
1/2 medium sweet potato, grated
1/4 cup of raw beet, peeled & grated
3 TB quick egg whites
1/2 tsp garlic powder
1/4 cup parsley, chopped
1/2 lemon, squeezed or 1 1/2 tsp lemon juice
1/4 tsp salt
dash of pepper
Toppings:
1 clove garlic, minced
1/2 TB olive oil
1/2 cup spinach
1 TB dried cranberries
1 egg, poached
Directions:
- Grate the sweet potato and beet using a julienne slicer or food processor. Place into a medium bowl.
- Add in the egg whites, garlic, parsley, lemon, sale & pepper. Mix evenly.
- Spray the waffle iron with oil, pour the mixture into the middle and spread the batter evenly into.
- Let cook until waffle is crispy!
- While its cooking, heat the olive oil in a skillet and sauté your spinach and garlic for about 2-3 minutes until slightly wilted. Toss in a dash of salt, pepper, and some extra lemon for more flavor (: Mix in the cranberries at the end.
- Serve warm over the sweet potato waffle with a poached egg and enjoy!