Waftatas

Photo: Jason Little / Food Styling: Johanna Brannan Lowe
In celebration of the Academy of Nutrition and Dietetics’ Centennial, our recipe developers revamped popular dishes from the early 1900s. Flavor updates and healthful tweaks transform these meals into modern-day favorites. Check out other “Vintage Vittles” recipes here.

Enjoyed in the early 20th century, this egg-and-potato-based breakfast met challenges of wartime conservation efforts while repurposing the waffle iron.

Servings: 2
Serving size: 2 4-inch square waffles
Prep time: 35 minutes
Cooking time: 10 minutes

Ingredients

  • 2 extra-large eggs
  • ⅓ cup part-skim ricotta cheese
  • 1 tablespoon finely diced shallots
  • ½ teaspoon minced garlic
  • 2 teaspoons finely chopped fresh parsley
  • ⅛ teaspoon salt
  • ½ cup peeled and shredded white potato
  • ½ cup finely diced Red Delicious apple with skin

Instructions

  1. Break eggs into a small bowl and beat with a whisk.
  2. Add ricotta and incorporate with the whisk, followed by shallots, garlic, parsley and salt. Whisk well.
  3. Lightly oil an 8-inch square waffle maker with cooking spray. Preheat waffle maker (use medium-high setting, if available).
  4. Stir potatoes and apples into egg mixture.
  5. Pour mixture onto preheated waffle maker, spreading evenly to the edges.
  6. Close lid and bake until eggs are set and golden brown, about 10 minutes. Serve immediately.

Nutrition per serving: CALORIES 180; TOTAL FAT 8g; SAT. FAT 4g; CHOL. 196mg; SODIUM 249mg; CARB. 15g; FIBER 2g; SUGARS 4g; PROTEIN 12g; POTASSIUM 296mg; PHOSPHORUS 195mg

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Cindy Gay
Cindy Gay, RD, LD, serves as historian for the West Virginia Academy of Nutrition and Dietetics, teaches in the lifelong learning program and conducts farmers market demonstrations. She blogs at Cindy's Health Meals and is enjoying planning meals for two instead of meals for 1,000. Connect with her on Twitter and Pinterest.