Description
A savory twist on classic waffles, combining blanched broccoli and melted cheddar for a crispy, umami-rich dish. Hidden veggies add fiber and nutrients, while the cheddar provides a melty core. Perfect for breakfast reinvention or vegetarian dinner hacks.
Ingredients
Baby broccoli, 1½ cups (blanched)
Sharp cheddar cheese, ⅔ cup grated
Chickpea flour, ½ cup
Eggs, 2 large
Butter (salted), 3 tbsp
Lemon zest, 1 tsp
Salt, ½ tsp (adjust to taste)
Black pepper, ½ tsp (adjust to taste)
Instructions
Preheat waffle iron to 375°F
Pulse baby broccoli in food processor until coarsely chopped
Bring 2 cups water to simmer; blanch broccoli 30 seconds, drain, and pat dry
In a bowl, whisk chickpea flour, ¼ tsp salt, and pepper
In separate bowl, beat eggs; stir in butter until melted, then fold in lemon zest
Add blanched broccoli and grated cheddar to wet ingredients; fold in dry mixture until combined
Let batter rest 10 minutes
Divide batter into 2/3-cup portions
Spread evenly into waffle iron, pressing to form crisp edges; cook 5-7 minutes until golden and juices evaporate
Notes
Steer clear of overmixing; lumps are intentional
For wheat-free: Replace chickpea flour with buckwheat
For extra crispiness: After first cooking cycle, flip and rest an additional 2 minutes without opening lid
Serve warm with pesto or a fried egg
Leftovers can be reheated in toaster or oven
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Waffle iron cooking
- Cuisine: American
Nutrition
- Serving Size: One 2/3-cup portion
- Calories: 210
- Sugar: 1g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 105mg