Low Carb Waffle Iron Omelets Recipe

I’m all about fast and easy breakfasts. But I still want to keep things healthy, so I sometimes find myself struggling with breakfast. If I could have dairy more regularly, I don’t think it would be so difficult. I mean, if you think about it, people eat/drink a LOT of dairy with breakfast. From cheese to milk and creamers, dairy just always seems to be an easy option for breakfast.

But a while back, I did a recipe for waffle omelets for my other blog. It had been a very long time since I had made them and I had forgotten how easy and convenient they can actually be.

If you make a big batch of these on the weekend, you can put them in the freezer for a later date. When you are ready to eat them, simply pop them in the toaster and then add your favorite toppings.

Now that I have a toaster oven (finally!), I may give these a go with cheese some morning. But they are actually really delicious without it too. I added tomatoes and avocado and a little fresh basil to go with the Italian Seasoning I added to the mix, and they turned out totally delicious and filling!!

YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:

• Low Carb Mushroom Asparagus Fritatta
• Low Carb Breakfast Lasagna
• Low Carb Orange Pepper & Sausage Breakfast Casserole

Low Carb Waffle Iron Omelets

No ratings yet

Print Pin Rate

Servings: 7 standard sized waffles

Calories:

Ingredients

• 6 large eggs
• 1/2 small yellow onion, chopped
• 2 medium garlic cloves, minced
• 4 tbsp. oil, divided + more in a spray bottle for your waffle maker
• 1 tsp. dried Italian Seasoning (an herb mix found in any spice aisle)
• toppings of your choosing such as cheese, tomatoes, avocados or anything else you would enjoy on an omelet

Instructions

• Crack your eggs into a medium bowl, whisk lightly and set aside.
  
• In a skillet, saute the onions and garlic with 2 tbsp. of the oil, then cool a bit so they won't cook the eggs when you combine them.
  
• Poor the onions and garlic into the eggs along with the Italian Seasoning and 2 tbsp. remaining oil and whisk to combine.
  
• Oil your waffle maker and pour in just enough egg mixture to cover the bottom of the wells. These puff  up a lot during cooking so you don't want to put too much into each waffle well.
  
• Cook to the directions of your waffle maker until they are fulling cooked through.
  
• Remove from the waffle maker and transfer to a plate. Add your favorite toppings and serve.
  

Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!

Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):