Delicious as lunch, snack or serve with a drink: savory waffles with spinach and Parmesan cheese.
Melt the butter.
Fry the spinach in a pan until it has wilted. Then roughly chop it on a cutting board. If you are using frozen spinach, let it thaw and drain well.
Cut the dried tomatoes into small pieces.
Place the eggs in a bowl and add the melted butter (when it is no longer piping hot) and mix together. Add the spinach, grated Parmesan cheese, oregano, pepper, salt and dried tomatoes and mix or stir.
Then add the flour and stir with a spatula or wooden spoon. Let the batter rest for 10 minutes.
Heat the waffle iron and scoop a sauce spoon of the batter into it. Close and bake the savory waffles for about 5 minutes.
Serve the waffles with some sour cream, cherry tomatoes and some extra Parmesan cheese.
These savory waffles with spinach are delicious both hot and cold. You can also warm them briefly in the oven the next day.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
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