Frittaffle Recipe – Waffled Frittata for the Ultimate Breakfast

Breakfast and brunch lovers, get ready for the ultimate egg creation—Frittaffles! This frittata-waffle hybrid is crispy, savory, and perfect for busy mornings. Whether you enjoy them fresh off the waffle iron or prep them ahead for an easy grab-and-go meal, these are a must-try breakfast recipe.

What is a Frittaffle?

Frittaffles are a fusion of frittatas and waffles, giving you the best of both worlds—fluffy eggs with crispy edges. If you love experimenting in the kitchen, you’ll enjoy this easy breakfast idea. The combination of creamy eggs and crunchy texture makes it an excellent alternative to traditional omelets or scrambled eggs.

Unlike traditional frittatas, which are baked or cooked stovetop in a skillet, the Frittaffle is made using a waffle iron. This method not only speeds up the cooking process but also adds a delightful crispiness that is hard to achieve in an oven. If you’re a fan of waffle recipes but crave something savory, this is the dish for you!

What are some tips for the making Frittaffles

• Use a high-quality non-stick pan to prevent sticking when making the frittata.
• Make it ahead – Prepare the frittata the night before for an even quicker breakfast.
• Experiment with flavors – Try different cheeses, add mushrooms, or swap bacon for sausage.
• Use a well-greased waffle iron to avoid sticking and ensure a crispy texture.
• Let the frittata chill completely before cutting into rounds for better shape retention.

Why You’ll Love This Recipe

• Quick & Easy – A perfect make-ahead breakfast for busy mornings.
• Customizable – Add your favorite veggies, meats, and cheeses.
• Kid-Friendly – Great for little hands and easy to eat on the go.
• No Extra Gadgets Needed – Just a standard waffle iron!
• High-Protein – Packed with eggs, cheese, and bacon for a satisfying meal.
• Great for Meal Prep – Make a batch in advance and store them in the fridge or freezer.

Ingredients & Substitutions

• 1 tbsp canola oil (or olive oil)
• 1 red bell pepper, diced (swap for green or yellow for variety)
• 1 cup roasted potatoes (cubed, homemade or store-bought)
• 1/2 cup arugula (or substitute spinach for a milder taste)
• 4 slices bacon, cooked and crumbled (or try turkey bacon for a lighter option)
• Salt and pepper, to taste
• 6 large eggs, whisked
• 1/2 cup Parmesan Romano cheese (or swap for cheddar or feta)
• 1 cup mozzarella cheese, divided

How to Make Frittaffles

1. Preheat oven to 375°F (190°C).
2. In a 9-inch non-stick ovenproof pan, heat oil over medium-high heat.
3. Add diced red bell peppers and sauté until soft.
4. Stir in potatoes and warm through, then add arugula and bacon.
5. In a bowl, whisk together eggs, Parmesan Romano, salt, and pepper.
6. Pour egg mixture into the pan and distribute evenly.
7. Stir in 3/4 cup of mozzarella and sprinkle the remaining 1/4 cup on top.
8. Cook for 1-2 minutes until edges set, then transfer pan to the oven.
9. Bake for 8-10 minutes or until set.
10. Let cool, then refrigerate for at least 2 hours.
11. Once chilled, use a 2.5-inch round cutter to stamp out circles for a smaller frittaffle or place whole frittaffle in waffle iron for a larger serving.
12. Heat a waffle iron and cover with non-stick spray.
13. Place a round in the center and cook until warmed through and crispy.

Serving Suggestions

Pair your Frittaffles with these delicious sides for a complete meal:

• Fresh fruit salad for a refreshing contrast.
• A drizzle of hot sauce or sriracha for extra spice.
• Avocado slices or guacamole for added creaminess.
• Greek yogurt or sour cream for a tangy dip.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster oven or microwave.

Can I freeze Frittaffles?

Absolutely! Freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster oven for best results.

What if I don’t have a waffle iron?

No worries! You can enjoy these as mini frittatas straight from the oven or crisp them in a skillet for a crunchy texture.

More Easy Breakfast Recipes

• Potaffles – Waffled Potato Pancakes
• Easy Baked Egg Muffins
• Fluffy Belgian Waffles
• Banana Protein Pancakes

Yield: 4

Frittaffle

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Ingredients

• 1 tablespoon canola oil
• 1 large red bell pepper (7oz), diced
• 2 cups roasted potatoes (homemade or store bought), cubed
• 2 cups argula
• 8 pieces bacon, broken into 1-2 inch pieces
• salt and pepper to taste
• 8 large eggs, whisked and combined
• 1/2 cup parmesan romano
• 1 cup mozzarella (or any cheese you prefer

Instructions

1. Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
2. In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
3. Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through.
4. **NOTES** (1) Make sure you use a high quality non-stick pan that is also oven proof. If your non-stick pan is not so "non-stick" lightly cover pan with a non-stick spray like PAM, making sure to cover the side walls. (2) Of course you don't have to waffle this. It's delicious and great as a stand-alone frittata.