Whole30 Veggie Omelette Waffles
Prep time
Cook time
Total time
A fresh take on a veggie omelette, no frustrating flip required.
Recipe type: Breakfast
Cuisine: Paleo, Whole30
Serves: 3
  • Coconut Oil 1 TBSP
  • Minced Garlic Cloves 2 Each
  • Diced Onion .25 cup (38 g)
  • Diced Bell Peppers .25 cup (38 g)
  • Diced Mushrooms .25 cup (20 g)
  • Roughly Chopped Baby Spinach 2 cup (60 g)
  • Eggs 6 Each
  • Coconut Milk 2 TBSP
  • Sea Salt .25 TSP
  • Black Pepper .25 TSP
  • Oregano .25 TSP
  1. Preheat your waffle iron to a medium or medium/high setting.
  2. Heat a small saucepan over medium heat and melt the coconut oil.
  3. Add the diced onions and peppers and sauté about 5 minutes until softened and slightly translucent.
  4. Add the garlic and mushrooms and sauté another 3-4 minutes until fragrant and softened slightly.
  5. In a mixing bowl whisk the eggs and coconut milk together with all the spices.
  6. Add the cooked veggies and spinach to the bowl and stir to combine.
  7. Add a small amount to the waffle iron, being careful not to overfill as the eggs will become fluffier as they cook.
  8. Allow to cook on desired setting, remove and enjoy.
Number of servings will depend on the size of your waffle iron. Mine made three.
These can definitely be taken on the go or reheated at a later date and you could also add a variety of other ingredients as you so desire. If you want to add bacon or ham, for example just ensure the meat is precooked before adding to the eggs. Same for other veggies. If you do cheese, make sure it is well incorporated with the other ingredients.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/10/16/experiences-veggie-omelette-waffle/