The Best Cheddar and Herb Chaffle
- Level: Easy
- Yield: 2 to 4 servings (makes about 4 chaffles)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 425
- Total Fat
- 30
- Saturated Fat
- 15
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 22
- Cholesterol
- 256
- Sodium
- 508
- Total: 30 min
- Active: 30 min
Ingredients
4 large eggs
2 cups finely shredded mild Cheddar
2 scallions, thinly sliced
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Nonstick cooking spray
Unsalted butter, for serving
Sugar-free maple syrup, for serving
Directions
Special equipment:
a waffle iron- Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
- Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
- Top each chaffle with a pat of butter and drizzle with maple syrup.