Roasted Pumpkin and Rosemary Waffle Stacks with Eggs & Spinachby Elissa Jewell on June 30, 2015
Roasted Pumpkin and Rosemary Waffle Stacks with Eggs & Spinach
Thanks 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
Low carb breakfast
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].