Omelette+waffle = Omelette-affle

Instructions

1. Add sunflower oil into a non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
2. In a bowl combine together salt, pepper, Parmesan and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in the mozzarella. Cook over medium high heat for another 2 minutes.
3. Transfer into covered with baking paper cooking tray (20 x 25 cm) to oven and bake at 190 C for 15 minutes or until set.
4. Remove from oven and let cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and turn over a a cooking board. Remove the baking paper and use a round 5-6 cm ring to stamp out rounds.
5. Heat waffle iron and brush with oil. Place a round in the center and heat until warmed through.

• Servings : 5
• Ready in : 35 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Cheese and eggs, Finger foods, Left overs-great overs
• Ingredient : Arugula, Bacon, Eggs, Ground black pepper, Mozzarella cheese, Parmesan cheese, Pepper, Potatoes, Red peppers, Salt, Sunflower oil