Ingredients
- 1 egg
- 100 g self-rising flour (or 100 g spelt flour combined
- with 1 tsp baking powder)
- 40 g fresh spinach
- 2 sun-dried tomatoes without oil
- Pinch of oregano
- Pinch of salt and pepper
- 60 g butter
- 30 g grated Parmesan cheese
- 2 tbsp olive oil
TOPPINGS
- 60 ml sour cream
- Cherry tomatoes
- Fresh basil
- Parmesan cheese
- Salt and pepper
Preparation
- Melt the butter and allow to cool.
- Cut the sun-dried tomatoes into small pieces.
- In a large bowl, combine the egg and cooled butter and add the 2 tablespoons of olive oil. Mix well with a hand mixer or food processor.
- In a blender, combine half of the batter with the spinach, grated Parmesan cheese, herbs and sun-dried tomatoes. Blend for one minute.
- Combine both mixtures until the green batter has blended in well with the rest of the batter.
- Add the flour and blend with a spatula. Allow the batter to rest for 10 minutes.
- Bake the waffles in a hot waffle iron for around 4 minutes.
- Top with a spoonful of sour cream, a few cherry tomatoes, fresh basil, extra Parmesan cheese and salt and pepper.
Enjoy!
November 1, 2022