Low-Carb Waffles with Egg Salad

Ingredients

• Fat-Free Greek Yogurt1/4 cup (60 g)
• Egg White2 count (80 g)
• Almond Flour3 tablespoon (24 g)
• Egg1 count (55 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 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

   Mix the yogurt with the egg whites and flour. Add scallions if available. Season with salt and pepper.

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

   In the meantime, cook the remaining egg in a pan with a little water and covered or in a previously heated non-stick pan.

6. 6

   Step 6

   Place the waffles on a plate and top with the egg and the spices of your choice. Serve with tomato and spinach.

7. 7

   Step 7

   If desired, season the salad with lemon juice, 1 package of stevia and half a teaspoon of mustard.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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