Corn & Egg Jaffles
Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 5milliliter virgin olive oil spray
- 50grams baby spinach leaves
- 300grams can creamed corn
- 8 slice multigrain bread
- 2 eggs
Nutrition per serving
1190kJ / 285Cal
1190 Kilojoules or 285 Calories
14% of daily energy intake*
Protein
12.7grams
Fat
8.2grams
Carbs
36.8grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat a sandwich press or jaffle maker.
Step 2 of 3
Whisk corn and eggs to combine. Season with pepper. Spread mixture over 4 slices of the bread. Top with spinach and cheese. Sandwich together with remaining bread slices.
Step 3 of 3
Lightly spray both sides of sandwiches with oil. Cook for 4-5 minutes or until golden. Serve immediately.
Categories
- Pescatarian
- Low saturated fat
- Seafood free
- Tree nut free
- Egg
- Low sugar
- Snacks
- Australian
- High protein
- High fibre
- Jaffle & toastie
- Sandwich press
- Spinach
- Dairy free
- Peanut free
- Low ingredient
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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