Preparation Method
First, prepare the sauce.
In a small bowl, whisk together the oyster sauce, ketchup, Stevia sweetener, and Worcestershire sauce until fully combined.
Set aside.
Prepare your vegetables. Steam or boil the broccoli florets for 2-3 minutes until tender-crisp.
Drain thoroughly to remove all excess water, then season with a pinch of salt and white pepper.
Preheat your waffle maker according to the manufacturer's directions.
Once hot, lightly grease the plates with oil or butter.
In a medium bowl, whisk the two eggs until smooth.
Fold in the shredded provolone cheese, mixing until it's evenly distributed in the egg batter.
Pour half of the chaffle mixture onto the hot waffle maker plate, spreading it out gently. Close the lid and cook for 3-5 minutes, or until the steam subsides and the chaffle is golden brown and crispy.
Repeat with the remaining mixture.
Carefully remove the chaffles and let them cool on a wire rack for one minute to achieve maximum crispiness.
Serve immediately, topped with the sliced tomato, onion, seasoned broccoli, and a generous drizzle of your prepared sauce.
Do not overfill the waffle maker. The egg and cheese mixture will expand as it cooks, so use just enough to cover the center of the plates.
Let the finished chaffle rest on a wire rack for at least 60 seconds. This crucial step allows it to firm up and prevents it from becoming soggy.
