Yup, you read that right! It’s a Frittaffle, which is a combination of a frittata and a waffle. How good does that sound? Unfortunately, we can’t take credit for inventing this dish, we have to hand it to Real Food by Dad for creating this savory and versatile brunch treat.
The base of the Frittaffle is eggs and potatoes, with whatever additional toppings you’d like to add in there. This recipe adds bacon, bell peppers, arugula and cheese, but you could also add other yummy ingredients like spinach, sausage, roasted pistachios, and savory sweet coconut bacon. For a dairy-free version, swap out the cheese for a vegan alternative (we like Daiya). If you’re feeling adventurous you could also create a sweet & savory combination and add some sweet ingredients like raisins or top with maple syrup. There really are a lot of ways to have some fun and make this dish your own!
INGREDIENTS (makes 6 Frittaffles):
1 tablespoon oil (we like coconut oil for its health benefits)
1 large red bell pepper (7oz), diced
2 cups roasted potatoes, cubed
2 cups argula
8 pieces bacon, broken into 1-2 inch pieces
salt and pepper to taste
8 large eggs, whisked and combined
1/2 cup parmesan romano
1 cup mozzarella (or any cheese you prefer)
1) Add oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
2) In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout with the other ingredients. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Add a dash of salt and pepper.
3) Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
4) Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through. Sprinkle with more salt and pepper or any other seasonings to taste .
- Make sure you use a high quality non-stick pan that is also oven proof. If your non-stick pan is not so “non-stick” lightly cover pan with a non-stick spray like PAM, making sure to cover the side walls.
- Of course you don’t have to waffle this. It’s delicious and great as a stand-alone frittata.