Ingredients
Vegetables and Oil
- 1 teaspoon olive oil
- 1 cup finely diced broccoli florets
- 1 tablespoon finely diced green onion (optional)
Dairy
- 2 cups shredded cheddar cheese
Dry Ingredients
- 1/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
Eggs
- 4 eggs
Instructions
- Sauté the Broccoli: Heat the olive oil in a small skillet over medium heat until shimmering. Add the finely diced broccoli florets and cook until fork-tender, about 5-6 minutes. You can add a few tablespoons of water to help steam the broccoli during cooking. Once tender, remove from heat and transfer to a cutting board; chop more finely if desired.
- Prepare the Batter: Preheat your waffle maker according to its instructions. In a mixing bowl, whisk together the eggs, shredded cheddar cheese, almond flour, green onion (if using), baking powder, and garlic powder until all ingredients are thoroughly combined. Gently fold in the cooked broccoli.
- Cook the Waffles: Lightly spray the waffle iron with cooking spray. Spoon about 3 heaping tablespoons of the batter onto the waffle maker for each mini waffle. Close the lid and cook for 3 to 5 minutes, or until the waffles are lightly browned and crispy.
- Serve: Carefully remove the cooked waffles and place them on a cooling rack. Serve warm as is, or top with mashed avocado, cream cheese, eggs, or use them to make a sandwich with your favorite fillings.
Notes
- Adding a few tablespoons of water while cooking the broccoli helps steam and soften it faster.
- Cheddar cheese reduces the strong broccoli flavor, making this recipe kid-friendly.
- These waffles freeze well; reheat in a toaster or oven for best texture.
- For extra crispiness, cook the waffles a little longer, monitoring closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
