Category — Breakfast

Saturday 10/03, we woke up kind late like 10am, we were not hungry so we just had a cup of coffee… Aroung 11:30am, I was getting hungry and checked the fridge, we still had this giant bag of baby leaf spinach that about to get bad… We had some eggs, seasoned turkey ham, a small red pepper from our garden, some red onion, and a block of Pecorino Romano cheese from COSTCO… so I said myself, let’s make a Frittata!!

Ingredients
1. 3 eggs
2. About 3 Cups of baby leaf spinach

3. 1/4 Red Onion Chopped
4. 1/4 Red Pepper Chopped
5. 1/2 Shredded Pecorino Romano Cheese

6. 1/4 Cup of Milk (Any Milk, we only drink and use Whole Milk)
7. 1/4 Cup of Heavy Cream
8. Seasoned Turkey Ham (Any Lunch Meat can be substituted but we like this Turkey Lunch Meat from COSTCO)

9. Some Salt & Pepper

10. 1 tsp of Garlic Paste
11. 2 Tbs of Olive Oil

For super easy Salad
1. 6 ~ 8 Cherry Tomato Quartered (From our Garden!)
2. 1/2 English Cucumber Sliced

3. Your Favorite Dressing (We used some Greek Yogurt & Italian Dressing Mix Together)

Direction
1. Set the Oven to 350F.
2. In the medium size bowl, add 3 large eggs, 1/4 cup of Milk, 1/4 cup of Heavy Cream, and 1/4 of shredded Pecorino Romano Cheese and mixed together, set aside.

3. In the large non stick skillet, put olive oil and garlic paste in the medium heat, add diced red onion, diced red pepper, and chopped spinach sauteed together until Spinach will become almost 1/2 of the volume…

4. Added diced Seasoned Turkey Ham to the veggie mixture and sauteed together for another 2 ~ 3 minutes.

5. To this sauteed Veggie & Turkey, pour the egg & milk cream & cheese mixture and cook about 3 minutes on the stove top. And added the rest of Shredded Pecorino Romano Cheese on top. And into the oven for 10 ~ 15 minutes.

6. While the egg mixture is in the oven, make quick salad. You can use any of your favorite salad dressing. We used the left over Greek Yogurt & Italian Dressing mix together as dressing.
7. Sliced English Cucumber & quartered Cherry Tomato are added to the dressing, and mixed well. And here we go, easy salad!

8. After 10 ~ 15 minutes, check the Frittata to see the egg mixture was cooked all the way. Change the oven temperature to broiler High. Watch very carefully once you changed the oven temperature to broiler, it’ll colored the top of egg mixture golden brown but cannot be burned…
9. Carefully removed the skillet from the oven and served this frittata while it’s still warm with the easy salad!

This was a perfect brunch for us. It took about 40 minutes from start to finish, including the cleaning cutting board, bowls, and knives (you can do cleaning while the egg mixture is in the oven!) The Pecorino Romano cheese has this distinct tangy taste. If you don’t like this cheese, you can substitute with Mozzarella Cheese probably… You can substitute any of the ingredients and make your own Frittata!

Happy Cooking & Eating! (I still have 1/2 of the baby leaf spinach…)
Mrs. H

Las Vegas, is usually not the first place I think of when preparing for any amazing meal. Mainly because I don’t want to spend the national deficit to enjoy my meal. I understand that “lavish and plentiful” are the mantras of most of the establishments on the strip, but the buffet ritual has always been a mystery to me. In most of my experiences I have at some point been dragged, kicking and screaming, into a buffet and of course ruing my party members after the fact.

I see buffets as a trough, rather than a culinary experience. We all collectively stick our heads into the feedbag and consume everything until we are roughly double our initial body weight. How does one get the unique and delicate sensory pleasures from the quantity.

Wynn has some how solved this puzzle. The buffet itself is for brunch and like all good buffets there are endless rows of options, non of which at first glance seem unappetizing. White plates, good lighting, nice silverware, polite and timely wait-staff all seem to following the silent rhythm of the eatery. There is this sort of natural pace, like a ballroom dance that is going on all around me. I am enchanted to say the least.

On the food, which is why all three of you are reading this, there were not only excellent offerings and variety but an ingenious portion control system built into the display of excess. Excellent squid ceviche , smoked salmon, delicately rolled spicy tuna sushi, single serving eggs benedict and roasted meats were only some of the offerings on my plate.

The price tag was $40 for the champagne brunch, which was excellent I might add, there was an endless supply of mimosas that had a decently sweet alcohol added to it, the flavors of every dish there were precise, clean and fresh. There was no apparent overly oily texture to anything and with every countries favorite items available you could really take your time and enjoy a brunch from around the globe.

The beautiful thing about the portioning from the quiche to the waffles was the size. Nothing was too big. You could really have an expansive tapas like breakfast assortment and know exactly when you have had enough. There was no racing compulsion to consume everything I saw before me thanks to the presentation and execution of each dish.

I would gladly loosen a belt buckle to enjoy the offerings of the Wynn brunch anytime, and so should you.

Cheers!

Hungry man Zach

Most Fridays I decide that the week has been so busy and that I have accomplished so much, that I deserve to treat myself to some kind of edible reward. Often this will manifest itself in the afternoon with a beer at one of the local Boulder pubs (more on these in the future). But today’s unique experience lead me to pick up a grilled cinnamon roll from the Unseen Bean.

I always have a hard time convincing myself to enjoy sweet things at breakfast. I usually will go for the protein as my blood sugar will spike and I will feel really sick. With that in mind, it is a rare instance for me to order any sort of sweet first thing in the morning. But after pinning over the selection, I spied a small cinnamon roll sitting the front of the case all by its lonesome.

He seemed to be an omen of good fortune, and so I asked our baristess to prepare him for consumption. After about 2 minutes on the panini grill he had been transformed into some kind of warm morsel of comfort. Richly filled with chopped pecans, ground wheat, cinnamon and a light glaze, the swirled pastry tore apart in my hands soft but firmly bite after bite.

There really is nothing quite as spectacular as something so comforting and warm in the morning. The best part was that there was very little overbearing sweetness. If this had been acquired at a grocery store, the entire experience would have left me in a diabetic coma. But to my surprise and enjoyment, this tender offering was a well balanced combination of richness and texture. The pronounced aroma and taste of cinnamon was excellent and combined with the crunch of the now warmed pecan chunks, left a feeling of utter satisfaction lingering on until past the noon hour.

Thanks to the great staff at the Unseen Bean for making this morning’s non-traditional breakfast a pleasant one.

3 cheers!

Zach

So for most people the most important meal of the day is usually discarded as a minor annoyance and never really fully given the credit it is due. So as an expirement I have decided to start the week off with a delicious mutli-grained (and seeded) bagel from one of my favorite digs, the blind roaster.

The offerings at the roaster are vast and interesting as it is the only place here in Boulder (I have been so far) to offer hummus as a possible spread upon the warm toasted goodness. Truly nothing so satisfies like the warm crunch of a toasted bagel that has a generous application of fresh cream cheese and locks (a persoanl favorite off mine).

Maybe at some point I will right a bagel decathlon of sorts, and review all the facets and history behind this delicious hand-held breakfast tour-de-force. The bagel represents the white canvas of morning culinary creativity in a lot of ways. Although the bread type is important, the spread and various additions to the small morsel, do the job of creating something as simple as a snack, to something as grand as a sandwich. There is little that this fine food cannot transform into with some creativity and an open palette.

I find that this minor ritual of giving your body the right combination of salts, proteins and starches early in the morning can truly be enough fuel to push you through to lunch.