Zucchini Noodle Egg Waffle

gluten freevegetarian
Zucchini Noodle Egg Waffle

These healthy, vegetarian and gluten-free waffles are made of just two ingredients – egg and spiralized zucchini or, zoodles! 

Zucchini Noodle Egg Waffle

Okay, okay, so this isn’t really a waffle. It’s more like an omelette in a waffle – a waffled omelette. Is that such a thing? If it’s not, I’m making it a thing – because I love waffling things.

Omelettes are more time and labor intensive, anyway – why not just pour it all in a waffle iron? With these spiralized Zucchini Noodle Egg Waffles, you sneak veggies easily into your breakfast!

Plus, they look cool, right?

Zucchini Noodle Egg Waffle

For picky toddler eaters, these may be a saving grace too! Try slicing them into strips for ease of eating, if you’re feeding little ones!

OR, melt a slice of cheese on top of these waffles and place them between two pieces of toast spread with mashed avocado for a waffle egg sandwich with zucchini noodles!

Zucchini Noodle Egg Waffle

The options are endless with these zoodle egg waffles, and I hope they inspire you to sneak spiralized veggies into your diet more often!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


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Nutritional Information & Recipe

Zucchini Noodle Egg Waffle

Prep Time5 mins
Cook Time5 mins
Total Time10 mins

Ingredients

  • 1 egg
  • 1 small zucchini Blade D, noodles trimmed
  • to serve: avocado tomatoes, salad, breakfast potatoes, toast, hot sauce!

Instructions

  • Preheat a Belgian waffle iron.
  • Beat the egg in a medium bowl. Add the zucchini noodles.
  • Once the waffle iron is preheated, pack the zucchini noodle mixture into one of the cavities. Pour over any eggs that remain in the bowl. Close the waffle iron and cook until ready (browned on the outsides and all eggs have set and firmed up.)
  • Serve with your favorite breakfast accompaniments!

Zucchini Noodle Egg Waffle

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9 comments

Sandi says:
I can't tell you how excited I am about this idea!!! I've never been a big waffle eater, except when I make creamed chipped beef - it's heavenly how all the little holes hold the cream! I've missed them terribly since I cut back on carbs, and I can't wait to try these out with the creamed chipped beef that's already in my fridge!! :)
Anonymous says:
Made this today!! I spread laughing cow cheese on top and some caviar. Yum!! So easy and delicious. You are amazing
Cori says:
Made this today!! I spread laughing cow cheese on top and some caviar. Yum!! So easy and delicious. You are amazing
mary m says:
I think this is your most inventive recipe yet! Guess what I had for lunch? I did not let it get too done so I could fold it over like a round sandwich. Used a wedge of smoked gouda laughing cow cheese. A weight watcher recipe makes a pancake using one egg and one banana mashed and mixed together. You could double it too. Why couldn't you do the same here? I want to dry it with some spiralized yellow squash..... Stay tuned.
Carly Glazer says:
Sounds delicious Mary!
Sarah says:
Would these freeze okay? Tempted to make a batch but not sure if you could reheat in a toaster??
Margaret says:
Stuck badly to my waffle iron
Carly Glazer says:
Hi Margaret! So sorry to hear that! Maybe try coating your waffle iron in some cooking spray next time!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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