RECIPE

Spinach-Artichoke Waffles

Your secret ingredient is the Boursin cheese in the batter for an herby flavor that goes all the way through.


Check out all of Rachael’s Waffle Week recipes!

Ingredients

  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 package frozen chopped spinach (10 ounces), defrosted
  • 1 can artichokes in water (14 ounces), drained and chopped (approximately 1 1/2 cups)
  • 1 block Boursin cheese (5.2 ounces), chopped
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 1 1/2 cups buttermilk biscuit mix
  • 1 cup milk
  • 4 eggs, soft-scrambled

Preparation

Set a waffle iron to medium-high.


In a small saucepot over medium-high heat, add the oil and garlic. Let the garlic infuse into the oil, about 10 minutes, or until fragrant.


Wring out the thawed spinach in a dishtowel to remove the excess liquid. Place the spinach into a large mixing bowl along with the chopped artichokes, Boursin, Parmigiano Reggiano, biscuit mix and milk; combine.


Using a pastry brush, brush the inside of the waffle iron with some garlic oil. Evenly pour the spinach-artichoke mix over the waffle maker. Close the waffle maker and cook for 5 minutes.


Remove the waffles from the waffle iron and serve with soft-scrambled eggs.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

What's Fresh from @RachaelRay

Rachael Ray