We belong to a CSA that lets you choose which items show up in your box each week. In theory, this prevents us from facing, say, 100 pounds of baseball bat sized zucchini on the counter. In reality, though, we find ourselves unable to pass up the really good deals our farm offers on its excess produce supply. For example: ten pounds of organic spinach for five dollars.
Who could say no to that? Okay, maybe most people. Maybe most people would know that ten pounds of spinach is an absurd amount of spinach for a family of four. Joel and I were up until three in the morning cleaning, chopping, and freezing spinach. And then I looked at the waffle maker, which has taken up permanent residence on our counter, and said, “spinach waffles?” And we made it so.
These waffles look more spinachy than they taste, but there’s something delightful about that subtle flavor combined with the waffles outer crunch. I think a gooey over-easy egg would probably be perfect on here; all that yoke would fill the wells and act as a sauce. Alas, no one in this house likes fried eggs, so we topped the spinach waffles with scrambled instead. Still good.
This savory spinach waffle is a tasty and nutritious meal for any time of day. Try it!
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 4 tablespoons butter, melted
- 2 eggs, beaten
- 1/2 cup parmesan, grated
- 1 cup spinach, chopped
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk the dry ingredients together.
In a large bowl, whisk together the eggs and milk until frothy, then mix in the melted butter.
Mix in the spinach and parmesan.
Slowly add the flour mixture to wet ingredients, stirring until just combined.
Pour batter into the waffle maker and cook until golden, about 5-6 minutes depending on your waffle iron.
Top with eggs if you'd like, or eat them on their own. And flex your arm, like Popeye!