Category: breakfast
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 100g bread
- 200g fresh spinach, washed and drained
- 4 eggs
- 1 can canned tuna, drained
- 100g cream cheese
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 100ml tomato puree
- 200g haloumi, sliced
- 1 bell pepper, diced
- 100g fresh tomatoes, diced
- 1 can canned corn, drained
- 1 tablespoon honey
- 200g dried pasta, cooked al dente
Directions
Preheat the waffle iron according to the manufacturer's instructions.
Toast the bread slices in a toaster until they are golden brown and crispy.
In a blender, combine the toasted bread, spinach, eggs, drained tuna, cream cheese, white pepper, cayenne pepper, and chili powder. Blend until you have a smooth batter.
Grease the waffle iron with a little cooking spray or butter to prevent sticking. Pour in enough of the batter to cover the waffle iron surface. Close the waffle iron and cook for about 5 to 7 minutes or until the waffles are golden brown and crispy.
While the waffles are cooking, preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Place the sliced haloumi on a baking tray lined with parchment paper and bake in the preheated oven for 15 minutes, or until golden brown. Flip the slices halfway through to ensure even cooking.
In a small saucepan over medium heat, combine the diced bell pepper, fresh tomatoes, tomato puree, canned corn, and honey. Simmer the mixture for 10 minutes, stirring occasionally, to allow the flavors to meld together.
Once the waffles are ready, arrange them on plates and top each with a serving of the cooked al dente pasta.
Spoon the warm tomato and corn sauce over each waffle and pasta serving.
Finish by placing baked haloumi slices on top of the sauce. Serve immediately.
Ingredients
- 100g bread
- 200g fresh spinach, washed and drained
- 4 eggs
- 1 can canned tuna, drained
- 100g cream cheese
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 100ml tomato puree
- 200g haloumi, sliced
- 1 bell pepper, diced
- 100g fresh tomatoes, diced
- 1 can canned corn, drained
- 1 tablespoon honey
- 200g dried pasta, cooked al dente
Category: breakfast
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the waffle iron according to the manufacturer's instructions.
Toast the bread slices in a toaster until they are golden brown and crispy.
In a blender, combine the toasted bread, spinach, eggs, drained tuna, cream cheese, white pepper, cayenne pepper, and chili powder. Blend until you have a smooth batter.
Grease the waffle iron with a little cooking spray or butter to prevent sticking. Pour in enough of the batter to cover the waffle iron surface. Close the waffle iron and cook for about 5 to 7 minutes or until the waffles are golden brown and crispy.
While the waffles are cooking, preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Place the sliced haloumi on a baking tray lined with parchment paper and bake in the preheated oven for 15 minutes, or until golden brown. Flip the slices halfway through to ensure even cooking.
In a small saucepan over medium heat, combine the diced bell pepper, fresh tomatoes, tomato puree, canned corn, and honey. Simmer the mixture for 10 minutes, stirring occasionally, to allow the flavors to meld together.
Once the waffles are ready, arrange them on plates and top each with a serving of the cooked al dente pasta.
Spoon the warm tomato and corn sauce over each waffle and pasta serving.
Finish by placing baked haloumi slices on top of the sauce. Serve immediately.
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