To Waffle, or not to Waffle?

This week I have been completely distracted by Daniel Shumski’s very entertaining cookbook, Will it Waffle?  He sets out to prove that given enough determination, just about anything can be cooked in a waffle iron including meatballs, kale and pierogi.

Cheese QuesadillaWhen it comes to playing with food, I love nothing more than a good challenge, too.  But first I had to locate a loaner waffle iron, since I had given up mine long ago.

Once that was accomplished, I started out with Cheese Quesadillas and was immediately impressed.  So easy, so fast, so many possibilities!

I should have taken a breather and regained my senses, but I was ready to tackle some sort of cookie.  Daniel shows off brilliantly with his Oatmeal Chocolate Chip Cookies and based on the photo, even with odd waffle marks they look pretty amazing.

I decided to try an old standby, Peanut Butter Cookies.  As I laid four rounds of cookie dough onto the hot bottom grid, I wondered if I might have a Belgian waffle iron—with very big indentations.  Not so good for 2” cookies.  The first batch cooked uneven, with some under cooked and some burnt.  I decided to cut my losses.  I quickly fired up the oven, marked the remaining rounds with their traditional hatch marks, and called it good.  Note self:  for any real work-out, forget the Oster Belgian Waffle Maker; it has its limitations.

With that learning curve behind me, thoughts of waffling continued to percolate.  No question, when you introduce sugar, the direct heat causes fast browning; even with medium heat, three minutes is about tops for cooking time.  Further, incorporating a batter base into the mix binds ingredients and also helps slow the browning process.

That’s when the Waffled Frittata began to make complete sense…waffled frittata

Start with a small amount of batter, whisk in a couple of eggs, add some sautéed vegetables, and in no time you’ve got two nicely cooked, puffy vegetable frittatas.  They are even tasty as a sandwich filling.   Frittata sandWhat’s next?

Waffled Frittata

Egg Batter
¼ cup all purpose flour
½ cup milk
1/4 tsp salt and pepper, each
2 eggs, beaten

1 tsp butter
2 Tbsp onion, chopped
2 Tbsp pepper of choice, chopped
1 cup baby Portabella mushrooms, chopped
1 clove garlic, crushed
½ tsp dried mixed herbs
½ tsp salt
¼ tsp red pepper flakes or black pepper
¼ cup chopped parsley

Non-stick spray for waffle iron


  1. Prepare egg batter by combining the milk with the flour, salt, and pepper with a whisk until smooth. Beat the eggs well and whisk them into the batter until well blended.  Allow to stand while preparing the vegetable for the frittata.
  2. For the vegetables, in a medium non-stick pan, melt the butter, when bubbly add the onions and cook to soften; add the pepper and cook an additional minute. Stir in the mushrooms, then the garlic and herbs, toss well.  Season with salt and pepper and cook until the liquid is released from the mushrooms.  Cool briefly and stir in the parsley.  Combine the cooled vegetables with the egg-batter mixture.
  3. Heat a waffle iron to medium and spray well with non-stick spray. Sit the vegetable-egg mixture again; with a ½ cup measure or ladle, pour in enough to evenly distribute and cover the grids.  Close the cover and cook about 3 minutes, until the frittata is golden brown.  Remove and repeat.  Yield:  2 – 6 to 7” round waffled frittatas.

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