If your frittaffles stick and fall apart like mine did, you can stack them into an impressive tower like this.

Here’s what they’re supposed to look like.

Frittata + Waffle = Frittaffle. The concept is intriguing, the ingredients enticing, but… but. So many ways things can go wrong. This was one of the most frustrating recipes I’ve made in recent memory. It was a real pain, but I’ll give it another chance because when you finally get a frittaffle, they’re delicious and a great to-go breakfast with protein. Kind of the holy grail of my kind of breakfast. I think the problems I had could possibly be solved with the right equipment. Things started to go wrong when I didn’t have an oven-safe non-stick skillet. I used a standard stainless skillet with lots of oil and that was a massive failure. The frittata fell apart when I tried to take it out of the pan. You’re supposed to take the whole frittata, refrigerate it, cut it into rounds, and then waffle it. Maybe it would have worked if all of this had been possible. Instead, when the frittata fell apart, I scooped servings out into muffin tins and refrigerated that. When I tried to waffle them, they stuck like crazy to the waffle iron, even with oil. With tons of oil, and a five-minute cooking time in the waffle iron, some of them held together. This recipe makes 18 frittaffles…times 5 minutes each…on top of all the time spent making the frittata. Questionable whether it’s worth it. But I will give it one more try based on the hope that if the frittata comes out right, things will go better with chilled, whole rounds in the waffle iron. You can just eat the mini-frittatas put in a muffin tin if things go wrong. We did. They are great on their own, without a run through the waffle iron. But making them into crispy waffles does make them hold together and not require silverware. Good for kids on the go. So we will try again. If you try this, follow the directions in the original recipe exactly: Frittaffle. And godspeed. Below are some pics of the process I went through. UPDATE: here’s a link to my successful second attempt, Bacon, Kale, Goat Cheese Frittaffles.

Substituted sweet potatoes for regular. Lower carb and more nutritious than white potatoes, but part of the sticking problem? Perhaps.

This delicious mixture contains sweet potato, shallots, spinach, red peppers and bacon. This approximates the ingredients in the recipe with a few tweaks.

When I found that our local Natural Grocers had multiple kinds of goat cheese, I went a little crazy. Used the cheddar in place of mozzarella in the recipe, and the “Cablanca” for Parmesan — finely grated, the texture was close.

Cablanca.

Goat cheddar.

Frittata in progress. This would stand alone.

Chunks of crumbled frittata placed in muffin tin. These work great as single-serving breakfasts if your frittata falls apart or you don’t have time to make them into waffles.

One of the very few successful frittaffles in the bunch. So good though. Sometime when the frustration has worn off, I’ll try these again… until then, I wish you good luck!

And also. One last thing I learned from this recipe is that it’s possible to clean your waffle iron (carefully) under running water with soap. This recipe will destroy your waffle iron, and by that I mean create pools of burnt oil and blackened frittaffle fritters. Again, good luck.