A very low-carb waffle that tastes just like an omelet!
These can be used for sweet or savory toppings, such as cheese sauce, salsas, sauteed vegetables, or fruit preserves. They make a great base for Italian-style toppings such as Alfredo sauce, marinara, and chopped pepperoni with mozzarella. The possibilities are endless. Breakfast, brunch, lunch, or supper - any time of day!
Beat eggs in a small mixing bowl. If desired, you can separate 1 egg and beat one of the whites to soft peaks, then fold into the remaining beaten eggs. Add milk, salt and pepper, and cheese if you like. Mix well.
Preheat the waffle iron. Brush all surfaces with oil or butter. Pour half the omelet mixture into the iron and close the lid. Do not overfill, as these really puff up. Cook until steaming subsides, or until the iron's indicator tells you it is done. I set my waffle iron to the Medium setting.
Carefully open the waffle iron and remove the omelet with a fork. Place on serving plate and top with butter, salsa, or whatever strikes your fancy. I made these today with peach-pepper preserves.
You can add any number of things to the batter, such as finely diced ham or bacon, onion or bell pepper, or sauteed mushrooms. They are also good topped with a cheese sauce. Just be careful not to overfill your waffle iron, because too much batter will leak out!