Savory Spinach and Feta Protein Waffles with Herbed Greek Yogurt

Preheat your waffle iron to medium-high heat and lightly grease with cooking spray.

Wash the spinach thoroughly and pat dry. Roughly chop the spinach leaves.

Trim the ends of the green onions and thinly slice them, separating the white and green parts.

Crumble the feta cheese into small pieces.

Wash and finely chop the fresh dill and parsley.

Zest the lemon and then juice half of it (you'll need 1 tablespoon of juice).

In a large mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, dried oregano, garlic powder, salt, and black pepper.

In a separate bowl, beat the eggs, then stir in the milk and 2 tablespoons of olive oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix - a few small lumps are fine.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the white parts of the green onions and cook for 1 minute until softened.

Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool for 5 minutes.

Gently fold the cooled spinach mixture and 3/4 cup of the crumbled feta into the waffle batter.

For the herbed Greek yogurt, combine the Greek yogurt, chopped dill, chopped parsley, 1 tablespoon of lemon juice, 1/2 teaspoon of lemon zest, and a pinch of salt and pepper in a bowl. Stir well and refrigerate until ready to serve.

Pour approximately 1/2 cup of batter onto the preheated waffle iron (amount will vary based on your waffle iron size). Cook for 3-5 minutes or until the waffle is golden brown and crispy on the outside.

Repeat with the remaining batter, making about 6 waffles total.

Wash and halve the cherry tomatoes.

To serve, top each waffle with a dollop of the herbed Greek yogurt, remaining feta cheese, halved cherry tomatoes, and the green parts of the sliced green onions.

For make-ahead: Cool waffles completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Store the herbed Greek yogurt separately. Reheat waffles in a toaster or oven at 350°F for 5-7 minutes until crisp.