Fresh, fragrant lemons. They’re the perfect flavor to gently wake you up on an early Sunday morning. Combine them with the subtle crunchiness and nuttiness of poppy seeds, and you’ve got a delicious unique breakfast. This make-from-scratch recipe from Allyson Kramer is gluten-free and vegan, and super easy once you collect the ingredients.
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.
Total Fat: 6g / Total Carbs: 35g / Protein: 2g