Trim and thinly slice green onions on an angle. Cut roasted red pepper into 1/4’’ dice. Drain strawberries, rinse under warm water if still frozen, and halve lengthwise. Coarsely chop spinach.

Divide yogurt between 2 short drinking glasses. Divide strawberries between both glasses and top with granola. Set aside.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add roasted red peppers, spinach, green onions and cook until spinach is wilted, about 2 minutes. Season with a pinch of salt and pepper.

Add butter, let melt, and then add liquid eggs. Use a rubber spatula to constantly scrape along the bottom of the pan until eggs are set and a little wet, about 2-3 minutes. Remove from heat, season to taste with salt and pepper, and set aside. Residual heat from pan will carry over and continue cooking eggs.

Divide eggs and sautéed vegetables between two waffles, followed by cheese slices, and top with remaining waffles. Wipe pan with eggs clean and bring to medium heat. Add 1 tsp. olive oil and place 1 assembled sandwich in hot pan. Using a spatula or small pan, press down on sandwich and cook 2 minutes, or until golden brown. Flip and repeat on second side. Add 1 tsp. of olive oil to pan and repeat process with second sandwich.

Slice each sandwich. Serve parfait alongside sandwich and serve syrup on the side for dipping.