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


  • 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


  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, RDN, LD, retired from her 40-year career in retail services where she created the Healthy Cafe. She conducts culinary demos at the local farmers market and teaches in the lifelong learning institute. On most days, Cindy creates meals with whole ingredients. Her latest tools include a flour mill and pasta maker. There's so much to learn! Connect with her on Twitter and Pinterest.