Egg Waffle Omelet

Whole30/Paleo Southwest Waffle Iron Omelets

Make this delicious flavor-packed egg waffle omelet in 15 minutes flat. The best part — there's hardly any cleanup at all!

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 471kcal

Equipment

Waffle Iron

Ingredients

Southwest Waffle Omelette

4 eggs
1 red potato
1/4 large bell pepper diced
2-3 Tablespoon red onion diced
1 teaspoons cilantro
1 teaspoons jalapeno diced, optional
2 slices chipotle bacon, cooked & chopped

Toppings

4-5 Tablespoon salsa of choice
1 avocado

Instructions

Grate the potato using a mandolin or box grater. Set it aside.
Dice the onion, bell pepper, and jalapeno, if using. Scramble the eggs and mix together with the veggies and bacon, if using.
Heat the waffle iron to a medium-low setting. Spray with cooking oil and add half of the shredded hashbrowns to the waffle iron. Don't close it, just allow it to cook untouched.
Once the hashbrowns are beginning to crisp up, you can leave them OR give them a very gentle mix, then pour half of the egg mixture into the waffle iron on top.
Close and cook for about 4 minutes. When it's ready, it should release easily.
Repeat the process to cook the second waffled omelet.
Top with salsa, sliced avocado, and herbs.

Video

Notes

When I use my waffle iron, I always use spray oil. I prefer avocado oil because it has a high smoke point (I use it when I grill too!) and a very mild flavor.

Nutrition