Green Waffles with Cream Cheese
Servings: 2 people
Calories: 419kcal
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Ingredients
Waffles
- 4 ⅓ cups (130 g) spinach (4 ⅓ cup = 130g)
- 1 tbsp butter (melted)
- 2 eggs
- ¾ cup (100 g) flour (¾ cup = 100g)
- ½ tsp baking powder
- ¼ tsp nutmeg
- ½ tsp salt
- 4 tbsp cheese (grated Swiss, Edam, Bel Passe, Cheddar) (4 tbsp = 20g)
Cream cheese
- 1 tbsp chives (chopped)
- 4 tbsp (45 g) low fat cream cheese (4 tbsp = 45g)
- 2 tbsp tomato puree
- 1 ½ tbsp water
- ¼ tsp chili flakes
- ½ tsp sumac (Zaatar or sweet paprika can be replacements)
- ¼ tsp salt
Instructions
- Prepare cream cheese: In a small bowl mix the chopped chives, low fat cream cheese, tomato puree, water, chili flakes, sumac and salt until everything is incorporated. Rest in the fridge.
- Separate egg whites from egg yolks.
- Add spinach, melted butter, egg yolks, flour, baking powder, nutmeg and salt to the blender and process until you have an homogenous batter. The batter will seem VERY think. That's fine! If you find you just can't blend it then add a couple of tablespoons of water to thin things out.
- In a medium sized bowl whip egg whites until they reach stiff peaks. Add the batter and grated cheese to the whipped egg whites bowl and fold everything together very carefully with a spatula, trying to incorporate most of the egg whites air into the batter.
- Heat a waffle iron and bake waffles (4-6 will come out depending on the size of your iron).
- Serve waffles with cream cheese.
Nutrition
Calories: 419kcal | Carbohydrates: 40g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1293mg | Potassium: 861mg | Fiber: 7g | Sugar: 3g | Vitamin A: 7069IU | Vitamin C: 21mg | Calcium: 323mg | Iron: 5mg