The Carriage House Inn B&B

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Omelet Waffle

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Omelet Waffle

Omelet Waffle

Mike and I have discovered an easy way to make omelets, especially if you are cooking for a full house, as we often do at The Carriage House inn Bed and Breakfast.  We use a waffle iron!

Ingredients:

  • 2-3 medium eggs (depending on the size of your waffle iron)
  • 3 tablespoons whole milk
  • 1 tablespoon shredded sharp cheddar cheese
  • 1 tablespoon diced red pepper
  • 1 tablespoon chopped broccoli
  • 1 tablespoon cooked, bulk sausage
  • 15 baby spinach leaves cut into small pieces

Directions:

Preheat waffle iron and spray with cooking spray on both top and bottom.  Whisk eggs and milk in a medium bowl.  Stir in remaining ingredients.  When waffle iron is hot, slowly pour in egg batter. Be careful not to fill up too much.  There should be a thin layer of egg batter across the entire surface of the bottom iron.  Depending on the depth and size of your waffle iron, you may have a little liquid left over.  Makes one omelet.   Sprinkle cheese on it after if is removed from the waffle iron.

*You can add any additional ingredients to the omelet that you enjoy eating.  We have added diced mushrooms, spinach, diced squash or zucchini, diced asparagus and kale.  Based on your dietary guidelines you can add or delete what ever you want.

**We use a large, Belgium waffle iron so we need 3 eggs to make a whole omelet..  We serve each guest one half of the omelet along with two side dishes such as roasted country potatoes and a cucumber-tomato salad dressed in a oil and Balsamic vinegar dressing (shown above).

Your Lynchburg Bed and Breakfast hopes you enjoy this recipe.  Check back often for new recipes.