Suitable for Going wheat-free
Prep time 20 minutes
Cook time 25 minutes
Nutrients per serving:
For the waffle batter:
- 120g buckwheat flour *
- 125ml milk (or alternative) *
- 1 egg
- 200g natural yoghurt
- 2 tbsp olive oil
- 1.5 tsp baking powder (gluten-free)
- 50g Parmesan, grated (or alternative)
- A little pinch of salt *
For the filling:
- 2 peppers, centre removed and quartered
- 1 tsp olive oil
- 4 eggs
- 100g spinach
- 50g mature cheddar cheese, grated (or alternative) *
* Available at Holland & Barrett
In a large bowl, combine the waffle ingredients and whisk well until combined and smooth. Heat a waffle machine or a hob waffle iron and, working in batches, pour about two tablespoons of mixture into each section. Close and cook for 3-4 minutes and repeat until you have eight golden waffles. Set aside.
Using a griddle pan, lay down the slices of pepper and cook until softened and lightly charred.
Meanwhile, whisk each egg individually with a little of the olive oil, and fry in a small frying pan to make a thin omelette (this should take around 1-2 minutes). Remove from the pan and repeat until you have four omelettes, fold each into quarters and then layer up on four base waffles with the peppers, spinach leaves and grated cheese. Top with another waffle and insert a skewer. Serve immediately while hot.
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