Cheesy Chicken Waffle Iron Omelet (Crispy & Easy!)
What You'll Need
- 1/2 cup leftover rotisserie chicken (or protein of choice)
- 1 tablespoon red bell pepper
- 1 tablespoon green bell pepper
- 1/2 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/2 tablespoon olive oil
- 1 teaspoon pickled jalapeño liquid (or water or milk)
- 1 tablespoon Pam's Prep Classic Seasoning
- 2 eggs, well beaten
How to Make It
1. Prep the Waffle Iron:
- Heat waffle iron and lightly brush with olive oil.
2. Start the Base:
- Add half of the cheese to the waffle iron.
- Close and allow it to melt completely, about 1 minute.
3. Add the Filling:
- Mix Pam’s Prep Seasoning into the beaten eggs.
- Pour eggs over the melted cheese, then add chicken and bell peppers.
- Close the waffle iron and cook until the eggs begin to set, about 1 minute.
4. Finish & Crisp:
- Add the remaining cheese evenly over the top.
- Close the waffle iron and cook until the cheese is fully melted and crispy.
- Remove and serve hot. ENJOY!
Notes: This works great with vegetables only if you want a vegetarian version. Do not overfill the waffle iron, less is more to prevent overflow. You’ll know it’s done when no cheese sticks to the top. If you see a cheese pull when opening, it needs more time.
Final Touch
- ⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment your feedback helps encourage and inspire others!