Easy Like Sunday Morning: My Favorite Frittata

Caramelized Onion, Mushroom, Brussels Sprout Frittata vertical

So, I’m in a book club. But as any good book club going individual will tell you, these gatherings are really 90% focused on eating and boozing, 10% focused on actual literary discussion. Don’t get me wrong, I absolutely love to read and I’m really glad I have friends who share my delight in devouring and analyzing a good book. But I’m under no illusion about our priorities here.

This frittata was my contribution – I knew we’d have plenty of festive Sunday Funday drinks plus some indulgent brunch sliders, banana bread, pie, etc. so I figured I’d even things out with some eggs and vegetables. This frittata has absolutely nothing bad for you in it, and besides caramelizing the onions, the whole thing takes about 10 minutes to throw together and another 10 minutes to bake.


Caramelized Onion, Mushroom, & Brussels Sprouts Frittata

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Food Porn Champion: Tacos for Breakfast

Port Aransas Shrimp Breakfast Taco

If you haven’t had a breakfast taco in your life, you (a) have never been to Texas, and (b) are doing yourself a huge disservice. And if you haven’t had a breakfast taco while hungover, you are doing yourself a HUUUUUGE disservice because breakfast tacos are some of the best hangover cures ever. This particular breakfast taco is from a teensy diner in Port Aransas, on the Gulf Coast of Texas. It features fresh gulf shrimp, battered and deep-fried, topped with lettuce, tomato, cheese, and shredded cabbage. Oh, and on the side? Hashbrowns. Why? WHY NOT.

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Endless Road Trip Marfa: Buns N’ Roses

Marfa Buns and Roses Chips Salsa

That photo might not seem like the fanciest, most stylistic presentation of chips & salsa in the world, and you know what, it’s not. But what it is is fresh, thick corn tortillas fried to order for our table, dusted with the perfect amount of salt and served with fresh, garlicky salsa. That’s how they DO it at Buns N’ Roses in Marfa.

But let’s rewind a bit. The second day of our West Texas roadtrip extravaganza, we moseyed from our teepees at El Cosmico to Buns N’ Roses, about a 40 minute walk in the hot desert sun. (We could have driven I guess, but we’d all imbibed quite a few mimosas back at our lodging. Duh, vacation.) I had heard good things about their breakfast from the peeps at El Cosmico and besides that, I couldn’t turn down a restaurant with a pun for a name.

It’s an accurate pun, too, because Buns and Roses is a 2-in-1 stop: both a bakery (buns) and florist (roses). I SEE WHAT YOU DID THERE.

Upon approach, you feel like you might be entering an abandoned/haunted greenhouse…

Marfa Buns and Roses Driveway

Marfa Buns and Roses Building

But inside it’s quite cute and cozy! The kitchen is run by a mother-daughter team, which I love. There were only a couple other tables in for brunch around 11:30am on a Saturday, and service was super quick with plenty of coffee refills – always appreciated. The menu is full of your standard egg dishes, plus offerings from their bakery: honey wheat bread, beer bread, and of course their famous buns. Tragically they were sold out of all their donuts and pastries by the time we rolled in so we couldn’t try any of their eponymous buns! But the breads/toast were GOOD.

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Spicy Thai Breakfast (Yes, Breakfast!) Noodles

Spicy Thai Curry Breakfast Noodles

It has been extremely stormy in Austin lately. It’s kind of romantic, and since we are an eternal drought it’s good for the land, but it also puts a huge damper on your social life. Nobody feels like driving downtown and looking for parking to meet friends at a patio bar in a thunderstorm. No thank you.

Last weekend, on one of these thunder-and-lightning-no-way-in-hell-am-I-leaving-the-house mornings, Rob and I found ourselves in quite the conundrum. We had a good pot of coffee brewing and we were SO ready to eat something, yet we had zero breakfast food. We’d used up all the produce from our weekly CSA box and the only morning-ish stuff we had in the house was one last egg in our carton, a gross old yogurt I found in the back of the fridge, and some stale cereal. Bad situation. What can I say? Not leaving the house means getting really behind on your grocery shopping.

Sooo I had to improvise with the one egg, some leftover Thai takeout in the fridge, and (duh) Sriracha. The result was surprisingly delightful. If you’re a savory breakfast type person, I encourage you to try this at home!

Spicy Thai Breakfast Noodles

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Flautas for Breakfast?! YES.

Breakfast Flautas

I just wanted everyone to know that this is a thing that exists in our world. It’s a dish called, obviously, Breakfast Flautas. Big flour tortillas stuffed with scrambled eggs and cheese, rolled up and deep-fried, served with a massive pile of thick, cool whipped cream and spicy salsa for dippin’. Oh, and a slab of greasy spoon hashbrowns on the side. Ultimate hangover killer. Thanks for saving my life on so many post-party mornings, Linda’s Tavern. You’re a Seattle institution and no trip back to my hometown would be complete without you and your hefty pitchers of mimosas.

(And yeah, I know these aren’t the best quality photos, but they were snapped mid-hangover/re-tox binge in a dark hipster bar, what do you expect?)

Breakfast Flautas 2


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Spicy Bibimbap Oatmeal

Sick of the same old breakfast? Bland old cereal and fruit not doing it for you anymore? Well, today I’m here to spice up your morning routine… literally. Presenting your new favorite way to start the way: bibimbap oatmeal!

The idea for this glorious creation came together last week when I was trying out a new condiment, Gochujang, or Korean Hot Pepper Paste, from CJ Foods. I love anything spicy and/or Asian, so I was curious to see how this product stacked up to beloved old standbys like Sriracha. I gave myself a little taste test and determined that the Gochujang has a bit of a slower, more controlled savory burn that builds up after you eat it, while Sriracha is a bit more of a bright, immediate in-your-face kind of spice. Both are fantastic—and in my opinion, crucial—condiments for any home chef.

Anyway! I was thinking, hmm, what creative new dish can I make with my new chili paste? Then it dawned on me… the spicy oatmeal I read about and pinned from HuffPo last week! If it’s good with Sriracha, I bet it’s even better with Gochujang and Sriracha! And that’s how my Bibimbap Oatmeal was brought into this world. I added some complexity to my dish by combining quinoa and oatmeal, but you could easily make it only with oatmeal or only with quinoa. I made my first version with just the grains, seasonings, and egg, but in true bibimbap fashion I encourage you to mix in sautéed seasonal vegetables and/or some thin-sliced meat. Either way, make sure you have that runny yolk on top, because that makes all the difference.

Spicy Bibimbap Oatmeal

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