Category: breakfast
Yield: 4 servings
Calories/serving: 410
Preparation time: 45 minutes
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Ingredients
- 100g dried spaghetti
- 150g long-grained rice
- 2 eggs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon white pepper
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 can canned tuna, drained and flaked
- 200g fresh spinach, roughly chopped
- 1 can diced tomatoes, drained
- 1 can canned corn, drained
- 100g cream cheese
- 100 ml tomato passata
- 2 tablespoons honey
- 1 bell pepper, diced
- 250 ml water
Directions
Cook the long-grained rice with 500 ml of water in a stove pot until the water is completely absorbed and the rice is tender; this should take about 15-20 minutes.
While the rice is cooking, blend the eggs, ground cinnamon, ground turmeric, white pepper, chili powder, cayenne pepper, cream cheese, tomato passata, and honey in a blender until the mixture is smooth.
Preheat the waffle iron.
Break the dried spaghetti into small 1-inch pieces. Once the rice is cooked, stir in the spaghetti pieces and mix well. Continue to cook for an additional 5 minutes to soften the spaghetti slightly.
Mix the drained and flaked canned tuna, roughly chopped fresh spinach, drained diced tomatoes, drained canned corn, and diced bell pepper into the rice and spaghetti mixture. Cook for a further 5 minutes until all ingredients are well combined and the spinach has wilted.
Pour the egg and spice mixture from the blender into the rice mixture and stir until everything is evenly coated.
Spoon the mixture into the preheated waffle iron, filling each section evenly. Close the waffle iron and cook until the waffles are golden brown and crispy, which should take about 5-7 minutes.
Carefully remove the waffles from the iron and serve hot. Optionally, toast the waffles in a toaster for an extra crispy texture before serving.
Ingredients
- 100g dried spaghetti
- 150g long-grained rice
- 2 eggs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon white pepper
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 can canned tuna, drained and flaked
- 200g fresh spinach, roughly chopped
- 1 can diced tomatoes, drained
- 1 can canned corn, drained
- 100g cream cheese
- 100 ml tomato passata
- 2 tablespoons honey
- 1 bell pepper, diced
- 250 ml water
Category: breakfast
Yield: 4 servings
Calories/serving: 410
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Cook the long-grained rice with 500 ml of water in a stove pot until the water is completely absorbed and the rice is tender; this should take about 15-20 minutes.
While the rice is cooking, blend the eggs, ground cinnamon, ground turmeric, white pepper, chili powder, cayenne pepper, cream cheese, tomato passata, and honey in a blender until the mixture is smooth.
Preheat the waffle iron.
Break the dried spaghetti into small 1-inch pieces. Once the rice is cooked, stir in the spaghetti pieces and mix well. Continue to cook for an additional 5 minutes to soften the spaghetti slightly.
Mix the drained and flaked canned tuna, roughly chopped fresh spinach, drained diced tomatoes, drained canned corn, and diced bell pepper into the rice and spaghetti mixture. Cook for a further 5 minutes until all ingredients are well combined and the spinach has wilted.
Pour the egg and spice mixture from the blender into the rice mixture and stir until everything is evenly coated.
Spoon the mixture into the preheated waffle iron, filling each section evenly. Close the waffle iron and cook until the waffles are golden brown and crispy, which should take about 5-7 minutes.
Carefully remove the waffles from the iron and serve hot. Optionally, toast the waffles in a toaster for an extra crispy texture before serving.
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