We recently got a waffle iron, and I’ve been trying out some sweet and savoury recipes to feed the family (including baby)! I love this recipe because it’s more like an omelet but made on a waffle iron, so maybe I’ll just call it a wamlette! It’s great for breakfast, lunch, and baby led weaning so it’s a win win win in my house!
I paired it with a simple avocado cream sauce (see below) for dipping and it works really well together! Hope you enjoy 🙂
Zucchini & Corn “Wamlette”
Yield: 2 large waffles
Prep: 15 minutes
Cook: ~10 minutes
2 cups zucchini, grated
1 cup corn
1/2 cup mozzarella
1/2 cup parmesan
1 tsp each of onion powder, garlic powder, parsley, ground pepper
Pinch of salt
- Preheat waffle iron.
- In a medium bowl, mix zucchini with corn and seasonings. Let mixture sit for about 5 minutes (the salt will help draw out the moisture from veggies)
- Using a tea towel or layers of paper towel, draw out as much liquid as possible from the veggie mixture by scooping it onto the tea towel and ringing liquid out.
- Return veggies to the bowl and add the eggs and cheeses. Mix until combined.
- Scoop batter onto the waffle iron and cook until browned.
**For the avocado dip, place the following in a food processor and blend: 1 avocado, 1 clove of garlic, 1/2 lime juiced, 1/4 cup plain yogurt, dash of S&P. Add water until desired consistency is achieved. I like to make it thicker for dips and I thin it out for dressing!