Savory chaffles
27 min · 15 g protein · 171 cals / serving
Egg and cheese cooked in a waffle iron until they turn into crisp, golden, cheesy waffles with lacy edges. Eat them hot with butter and eggs, or use two as the bread for a sandwich or a mini pizza. With no flour at all they also suit a relaxed carnivore day, since they are just eggs and cheese.
Ingredients
- 2 eggs
- 1/4 cup liquid egg white, or 2 egg whites
- 1 cup mozzarella cheese, shredded
- 2 tbsp grated parmesan
- 1/4 tsp garlic powder (optional)
- a pinch salt
- a pinch black pepper
Steps
- Whisk the eggs and egg whites in a bowl, then stir in the mozzarella, parmesan, garlic powder, salt and pepper.
- Heat a mini (10 cm / 4-inch) waffle iron. Sprinkle a little extra cheese on the bottom plate if you want an extra-crisp outside, spoon in about 1/4 cup of the batter, close and cook 3–4 minutes, until the steam stops and the chaffle is deep golden.
- Lift it out with a fork and leave it on a rack for a minute; it crisps as it cools. Repeat with the rest of the batter to make 6, two per serving.
Good to know
How do I use them for a sandwich or a pizza?
For a sandwich, let two chaffles cool for 2 minutes so they firm up, then fill with sliced turkey, a slice of cheese, lettuce and mustard. For a mini pizza, top one with a spoonful of pizza sauce, a little mozzarella and a few slices of pepperoni and broil 2–3 minutes until bubbling.
Why are mine soft or eggy?
They came out too early. Wait until the iron stops steaming before opening it. A tablespoon of almond flour in the batter also makes them more bread-like, if you are not keeping them carnivore.
For a relaxed carnivore day
Leave out the garlic powder and pepper. It is then eggs, cheese and salt only.
Alternative
Per
- Calories
- 233
- Protein
- (35%)
- 20 g
- Fat
- (58%)
- 15 g
- Carbohydrates
- (7%)
- 4 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 592 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 513 kcal goes into the pot and 267 g of ingredients comes out as about 220 g of food: 233 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.