A note about serious food allergies
There's finally a next "greatest thing since sliced bread." The waffle truth is we've been waiting until just the right time to unleash this bad boy on the world. That time is now. A spinach, egg, and cheddar omelette gets pressed between two waffles and served alongside a strawberry-yogurt parfait. Thanks for everything, sliced bread, but there's a new greatest thing, and there's no going back.
Trim and thinly slice green onions on an angle. Cut roasted red pepper into ¼’’ dice. Drain strawberries, rinse under warm water if still frozen, and halve lengthwise. Coarsely chop spinach.
Assemble the Parfait
Divide yogurt between 2 short drinking glasses. Divide strawberries between both glasses and top with granola. Set aside.
Cook the Vegetables
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.
Cook the Eggs
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.
Assemble and Toast Sandwich
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.
Plate the Dish
Slice each sandwich. Serve parfait alongside sandwich and serve syrup on the side for dipping.