Egg, spinach and ricotta jaffles
Whip up a tasty and nutritious breakfast with these Egg, Spinach, and Ricotta Jaffles! This easy recipe combines whole-wheat bread, creamy ricotta cheese, fresh spinach, and protein-packed eggs for a delicious start to your day. Perfect for a quick meal or a leisurely brunch!
- 05 Apr 2024
- Cook time 5 min
- Prep time 10 min
- 2 Servings
- 4 Ingredients
Egg, spinach, and ricotta jaffles are a delicious and nutritious meal option perfect for breakfast, lunch, or even a quick dinner. Combining creamy ricotta, fresh spinach, and protein-rich eggs, these jaffles are both satisfying and easy to make. Using whole-wheat bread adds a wholesome touch, providing essential fibers and nutrients. Let's dive into this tasty recipe!
Ingredients:
Instructions:
- If using fresh spinach, wash it thoroughly and pat dry. Chop it finely. If using frozen spinach, ensure it is thawed and well-drained.
- In a small bowl, beat the eggs with a fork until the yolks and whites are well combined.
- Pour the beaten eggs into a non-stick skillet over medium heat. Stir continuously until the eggs are fully scrambled but still soft and slightly wet. Remove from heat and set aside.
- In another bowl, mix the chopped spinach with the ricotta cheese. Ensure the mixture is well combined.
- Gently fold the scrambled eggs into the ricotta and spinach mixture. Season with salt and pepper to taste.
- Lay out the 4 slices of whole-wheat bread. If desired, you can lightly butter the outer sides of each slice for a crispy finish. Alternatively, you can use cooking spray on the jaffle maker or sandwich press.
- Divide the egg, spinach, and ricotta mixture equally among two slices of bread. Spread the mixture evenly, leaving a small border around the edges.
- Top each with another slice of bread, pressing down lightly to ensure the filling is evenly distributed.
- Preheat your jaffle maker or sandwich press according to the manufacturer’s instructions.
- Place the assembled sandwiches into the preheated jaffle maker or press. Cook until the bread is crispy and golden brown and the filling is heated through. This usually takes 3-5 minutes, but timing may vary based on your appliance.
- Carefully remove the jaffles from the appliance. Allow them to cool slightly before cutting them in half diagonally for easy handling and enjoyment.
- Serve immediately while hot and enjoy your nutritious Egg, Spinach, and Ricotta Jaffles!
Tips:
- Use fresh spinach for the best flavor and nutritional value. If using frozen spinach, be sure to thaw it and squeeze out excess moisture.
- Feel free to add your favorite herbs or spices, such as garlic powder, nutmeg, or black pepper, to enhance the flavor of the ricotta mixture.
- For a crispy texture, lightly butter the outside of the bread slices before placing them in the jaffle maker.
- If you don't have a jaffle maker, you can use a panini press or simply cook the sandwich in a skillet, pressing down with a spatula to mimic the jaffle effect.
- Pair your jaffles with a side salad or fresh fruit for a well-balanced meal.
Egg, spinach, and ricotta jaffles are not just quick and easy to prepare; they're also packed with nutrients that make them an excellent choice for any meal. With just a few simple ingredients, you can create a tasty and wholesome sandwich that satisfies your taste buds and nutritional needs. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 4.32g | 11% |
| Sugar 3.34g | 3% |
| Fat | |
| Fat 11g | 12% |
| Saturated 3.99g | 13% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 190mg | 35% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 3.17mg | 20% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 2.27mg | 3% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 44ug | 35% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 2.87mg | 26% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 320mg | 9% |
| Selenium, Se 40ug | 73% |
| Sodium, Na 430mg | 28% |
| Zinc, Zn 2.39mg | 22% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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