Low Sodium Stuffed Waffles
Delight your taste buds with these Low Sodium Stuffed Waffles, a nutritious and flavor-packed twist on traditional breakfast fare! Perfectly golden and crispy, these waffles are loaded with a vibrant medley of sautéed spinach, sweet red bell peppers, and savory onions, all nestled within a fluffy batter enriched with unsalted butter and low-sodium shredded cheese. Made from pantry staples like all-purpose flour, low-sodium baking powder, and milk, this recipe caters to those seeking a heart-healthy option without sacrificing taste. Prep and cook in just 35 minutes, making them ideal for busy mornings or leisurely brunches, and enjoy them with fresh parsley or a side of creamy low-sodium yogurt. These stuffed waffles are sure to satisfy cravings while keeping sodium levels in check!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder (low sodium)
- 1 tablespoon Sugar
- 1.25 cups Milk (low sodium, unsweetened almond milk or regular)
- 4 tablespoons Unsalted butter (melted)
- 2 large Eggs
- 0.5 cup Shredded low-sodium cheese
- 1 cup Spinach (fresh, chopped)
- 0.5 cup Red bell pepper (finely diced)
- 0.25 cup Onion (finely diced)
- 1 teaspoon Olive oil
- 1 clove Garlic (minced)
- 1 tablespoon Fresh parsley (chopped, optional)
- Cooking spray
Instructions
Preheat your waffle iron according to the manufacturer's instructions.
In a medium skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
Stir in chopped spinach and red bell pepper. Cook for an additional 3-4 minutes until the vegetables are softened. Remove from heat and set aside.
In a large mixing bowl, whisk together the flour, low-sodium baking powder, and sugar.
In a separate bowl, whisk together milk, melted unsalted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.
Fold in the sautéed vegetable mixture, shredded low-sodium cheese, and parsley (if using) into the waffle batter.
Lightly grease the waffle iron with cooking spray.
Spoon approximately 1/3 to 1/2 cup of the batter (depending on your waffle iron size) onto the iron, ensuring it spreads evenly.
Close the waffle iron and cook according to the manufacturer's instructions, usually 4-5 minutes, until the waffles are golden brown and crispy.
Carefully remove the waffles and repeat with the remaining batter.
Serve the stuffed waffles warm, optionally garnished with additional parsley or a side of low-sodium yogurt or fruit.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1133 mg | 87% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
