Recipe of the Month: Savory Zucchini Breakfast Waffles

By Coach Kati Epps at MyBody GX

INGREDIENTS:

1 medium zucchini, grated

¼ onion, grated

1 tsp baking powder

2 tsp turmeric

½ tsp salt

¾ cup oat flour

6 egg whites

4 whole eggs

1 tbsp olive oil

Photo courtesy Kati Epps

PREPARATION:

1. Grate zucchini and onion onto a dishcloth, paper towel or cheesecloth and wring out as much moisture as possible.

2. Mix all dry ingredients together.

3. Whisk egg whites and whole eggs together.

4. Combine zucchini, onion and eggs to dry ingredients.

5. Preheat the waffle iron and spray with nonstick cooking spray.

6. Divide the mixture into four portions, and pour/ spread each portion onto the waffle iron (does not have to be the shape of Texas but is extra cool when it is 😊).

7. Close iron and cook until steam comes out and the waffle is cooked through.

8. Top with salsa if desired.

Makes 4 Servings 228 calories, 18.6g carbohydrates, 10g fat, 15.4g protein