Low-Carb Spinach Waffles with Eggs, Salmon and Tomatoes

Ingredients

• Fat-Free Greek Yogurt1/4 cup (60 g)
• Egg White2 count (80 g)
• Almond Flour3 tablespoon (24 g)
• Spinach1 cup (30 g)
• Egg1 count (55 g)
• Salmon100 g
• Baking Powder1/2 teaspoon (3 g)

Instructions

1. 1

   Step 1

   Preheat the waffle maker while mixing. If you do not have a waffle maker, use a pancake pan.

2. 2

   Step 2

   Place an egg in boiling water for 8 minutes.

3. 3

   Step 3

   Blend the yogurt, spinach leaves, egg whites, baking powder and flour. If you have baking powder, add it.

4. 4

   Step 4

   Next, place the mixture in the waffle maker and cook for 2 to 4 minutes.

5. 5

   Step 5

   You can oil the waffle maker to prevent sticking. The number of waffles will depend on the shape or size of the waffle maker.

6. 6

   Step 6

   Meanwhile, peel the egg and cut the salmon into slices. If you wish, you can season the salmon with a little soy sauce, ginger powder and/or wasabi.

7. 7

   Step 7

   Serve waffles with egg and salmon. Add the desired amount of tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Low-Carb Spinach Waffles with Eggs, Salmon and Tomatoes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.