Roasted Pumpkin and Rosemary Waffle Stacks with Eggs & Spinach

by on June 30, 2015

Roasted Pumpkin and Rosemary Waffle Stacks with Eggs & Spinach

NoCheating2Pumpkin_Spinach_WaffleThanks to Elissa Jewell
Jewell Body Sculpting


  • 100g of roasted, cooled pumpkin
  • 10g flour (I used lupin)
  • 3 egg whites
  • 1 whole egg
  • ½ teaspoon dried or fresh rosemary
  • 1 portion frozen spinach, thawed
  • Salt & Pepper


Turn on a waffle iron or alternatively, heat a pancake pan or skillet until it’s very hot.

Mix together the roasted pumpkin, flour and egg whites until it forms a thick batter and then add your salt & pepper and rosemary. Pour onto the waffle iron (or pancake pan) and cook until golden and crispy on the outside.

Serve the waffles with a fried or poached egg and the spinach which has been seasoned well and warmed through.

Nutritional Info (per serving):

Prep & Cook Time: 10-15 minutes
Servings: 1

Calories: 220
Protein: 24g
Carbs: 10g
Fat: 6g
Fibre: 8g


Low carb breakfast
Contest prep
High fibre

Meal variations:

To add more protein & fats:
Fry extra whole eggs on your pan or add extra egg whites to the waffle mix.

Not so worried about calories from carbs and fats?
Serve with a slice of free range bacon and maple syrup.

Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].