I have to let you all know from the beginning that this title might be misleading. I call this breakfast a tostada, but there are no tortillas involved.
I used a waffle. I wasn’t sure what to call it. A ‘waffada’? I didn’t want to put that word in the title because, well one, it’s made up, and two, it would probably cause a reaction of “what the heck is a waffada!?”
Regardless of what we call it, one thing is true. It’s delicious.
I eat a lot of eggs and I’m always trying to mix it up and create different combos of flavors. This is a grand slam!
[Speaking of grand slams, the Pittsburgh Pirates are currently at 500. I don’t really follow baseball, but I do know that this is a huge accomplishment for them since they have been absolutely terrible for the past twenty years or so. So…Go Pirates!]
Alright, onto breakfast. This breakfast has nothing to do with baseball.
It does have something to do with fluffy scrambled eggs mixed with big chunks of feta cheese.
It does have something to do with sweet honey drizzled over a crispy waffle.
Dill and Feta Breakfast Tostada
1 whole egg
2 egg whites
1/8 cup skim or low-fat milk
salt and black pepper, to taste
1/4 cup crumbled feta cheese
1-2 teaspoons fresh dill, minced
1 whole-wheat waffle
drizzle of honey
In a small bowl, add egg, egg whites, milk, and salt and pepper to taste and scramble with a fork until smooth. Add in feta cheese and stir.
Add egg mixture to a hot pan, coated with non-stick cooking spray. Scramble and cook the egg until just set by frequently pushing the egg across the bottom of the pan with a spatula. When egg is fully cooked, stir in the fresh dill.
While egg is cooking, toast waffle. Place waffle on plate and drizzle with honey. Place scrambled egg on top of waffle. Garnish with fresh dill, if desired.
Sky-high fluffiness. Does anything sound better?
Maybe we can make a ‘waffada’ an actual thing!? What do you think!?