Ingredients:

  • 1 large egg
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1 pinch sea salt
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1 tbsp grated parmesan cheese

Instructions:

  1. Preheat your mini waffle maker. In a small mixing bowl, whisk the large egg until well combined with no remaining streaks.
  2. Stir in the garlic powder, Italian seasoning, and sea salt. Fold in half of the shredded mozzarella cheese (approximately 1/4 cup) into the batter.
  3. Sprinkle 1 tablespoon of the remaining mozzarella and a pinch of parmesan directly onto the bottom plate of the hot waffle iron.
  4. Immediately pour half of the batter over the cheese layer. Sprinkle another tablespoon of mozzarella on top of the batter before closing the lid.
  5. Cook for 3 to 4 minutes until the steam stops rising and the chaffle is golden and crispy. Repeat for the second chaffle.
  6. Transfer the chaffle to a wire cooling rack for 1 minute to allow the cheese to firm up and reach maximum crispness.