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Frittata waffles with meatballs and tzatziki

Healthy comfort treats? How can we resist! These frittata waffles with meatballs and tzatziki make a fun and delicious weeknight treat.


For the tzatziki
½ large cucumber, seeded and grated
1 tsp salt
½ cup plain yoghurt
1 tbsp lemon juice
½ tsp chopped mint
1 clove garlic, crushed
1 tbsp olive oil
For the frittata waffles
4 eggs
2 tbsp olive oil
¼ tsp salt
¼ cup flour
½ tsp baking powder
80 g feta, crumbled
3 spring onions, finely chopped
2 large potatoes, cooked and cubed
1 tbsp chopped parsley
8 meatballs, cooked

For the tzatziki
1. Place grated cucumber in a sieve over a bowl and sprinkle with salt. Allow the water to drain out.
2. Mix the drained cucumber with the yoghurt, lemon juice, mint and garlic.
3. Drizzle with olive oil just before serving.
For the frittata waffles
1. Whisk together the eggs, olive oil and salt. Sift the flour and baking powder over the mixture, then mix until the batter is smooth.
2. Fold in the feta, spring onions, potatoes and parsley.
3. Grease and heat a waffle iron. Fill with ¼ cup batter at a time. Cook for 5 minutes, until the waffle is golden. As you make them, place in a warm oven with the door open, to keep them hot.
4. Serve the waffles hot with the tzatziki and meatballs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

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