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.
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
- Break eggs into a small bowl and beat with a whisk.
- Add ricotta and incorporate with the whisk, followed by shallots, garlic, parsley and salt. Whisk well.
- Lightly oil an 8-inch square waffle maker with cooking spray. Preheat waffle maker (use medium-high setting, if available).
- Stir potatoes and apples into egg mixture.
- Pour mixture onto preheated waffle maker, spreading evenly to the edges.
- 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