There are some brunch spots in the city that are full of "ladies who brunch." You know the type - clutching an oversized designer bag in one hand and a mimosa in the other. Though the food at these places is nearly always amazing, you feel the need to get dressed up to dine there. And I don't know about you, but generally the last thing I want to do on a Saturday at 11 am is get dressed up. For those days, you need a come-as-you-are brunch spot, and there's no better one in Midtown Oklahoma City than Waffle Champion.


What started as a food truck in 2011 has evolved into a staple and Instagram favorite in the city. You simply can't go to Waffle Champion without snapping a few pics and letting everyone know you stopped in. Their limited hours (Tuesday-Sunday 7am-2pm) means they're nearly always busy. Plan on going 20 minutes or so before you're absolutely starving,because there will likely be a bit of a wait.


They've got a simple menu of 2 different kinds of waffles: Liege, which is a sweet Belgian style waffle, and Classic, which is more like what your mom made you for breakfast, except better (Shh, I won't tell her if you don't.) You pick your waffle, then you pick your toppings. There's savory, like bacon, egg, and cheese, pulled pork, fried lobster, or my favorite - crispy fried chicken. There's also sweets like cream cheese, chocolate, and fruit. Then you pair your waffle with an order of waffle fries. This isn't optional. Well, technically it is, but you don't want to miss out. Their crunchy fries dipped in house made truffle mayo is my definition of heaven. Round off your order with one of their specialty milkshakes. I got peanut butter cookie, a May shake of the month. I'm not exaggerating when I say it was literally peanut butter cookie in liquid form. A-maz-ing.


Peanut butter cookie shake.


Crispy fried chicken on a classic waffle, with crispy leeks and Tabasco honey. Yes, you read that right. Tabasco honey. I'm ashamed to say in all my visits to Waffle Champion, I have never ordered anything else. I just can't quit this.



Waffle fries, and a weekly special, Buffalo chicken with bleu cheese slaw.


Pit ham with havarti cheese, fried pickles, and maple mustard. As you can tell by now, Waffle Champion kills it with their condiments.


Migas, which is turkey chorizo, free range egg, cucumber relish, queso cotija, creme fraiche, with a crispy corn tortilla.


Classic bacon, egg, and cheese, with thick cut bacon and cheddar.


Long live waffles.

Waffle Champion is located at 1212 N. Walker Ave., next to the Ambassador Hotel in the heart of OKC's MidTown district. Check them out!

Saturday was one of the best days I've had in Oklahoma City. After weeks of my boyfriend and I never sharing a day off work, we finally had a Saturday to get out and enjoy the city. We woke up late, and spent 30 minutes on our phones in bed researching the best brunch spots in the city. Doesn't everyone do that on weekends, spend at least half an hour on your phone while trying to convince yourself to get out of bed? Just nod and agree. Don't make me feel like a bum.

I tweeted at a few downtown organizations for brunch recommendations, and got a few places to choose from. I told my boyfriend, "You know, if just one of these restaurants would take the time to Tweet at me, I'd choose them over all the others in a heartbeat." Then, bing! I got a Tweet from Kitchen no. 324 saying they'd love to have us in for brunch. So we spruced up and went in around noon to see what they were offering.


I've been into this place before for dinner and had a wonderful experience. They've got great cocktails, innovative "comfort food" type entrees, and a really stunning interior with comfy seats.

I went for the Kitchen Green Eggs and Ham, which is an English muffin topped with arugula, prosciutto, and two poached eggs, served with their crispy gold potatoes.


Jamie ordered 2 entrees (surprise, surprise) and went with the chef's special, two pulled pork tacos topped with pico and a creamy dressing, and their chorizo biscuit and gravy.

There's a few key components to a really great brunch: something sweet, like waffles or a pastry, mimosas (served in a mason jar, like duh) and something really savory, comforting, and filling. I whipped up this easy frittata for that last component of a wonderful Mother's Day brunch this weekend. We paired this frittata with Belgian waffles, the best breakfast potatoes ever, bacon, sausage, and of course - (mason jar-less) mimosas.

Here's the all-star cast of this dish:


You'll also need a cast iron or other oven-safe skillet. This dish starts on the stovetop and finishes up in the oven at 350 degrees to set. To get started, heat up some olive oil over medium high heat in your skillet and drop in your garlic and onions. Let that sizzle for few minutes, then cover for a few more. This will help your onions get nice and soft. Then, add in your mushrooms, stirring frequently. Let these cook for a few minutes, and add the spinach.



Once your dish looks like this, throw your vegetables in a bowl and set aside for a minute. Lower the heat to medium. Add a tablespoon or two of olive oil to your skillet, and swirl it around to make sure the bottom and sides of your dish are coated. Don't skimp! If you want to cut calories and skip the oil, then you may pay the price with a crumbly and ugly frittata that's stuck to your pan. We don't want that.


Return your vegetables to the pan, then add in your eggs and give the pan a little shake to make sure your eggs get evenly distributed. Crumble in your goat cheese, then grate some parm on top. Add reasonable amounts of salt and pepper, keeping in mind the saltiness of the cheese.


Pop your frittata into the oven for 15-20 minutes, or until the center is set. It's smart to keep a close eye on this one - no one likes a browned frittata. Or maybe some people do, the same ones who like chewy bacon (#teamcrispy).


To remove your frittata from the pan, run a butter knife around the edge and slide it out. You can try inverting it onto a plate if sliding isn't cutting it. Then, cut into wedges with a sharp knife and serve. If you want to take pictures, try adding green things for distraction. This isn't the most photogenic dish, but it sure is delicious.



Enjoy!

Spinach, Mushroom, and Goat Cheese Frittata

Serves 4.

6 whole eggs, whisked
1 tablespoon minced garlic
1/2 medium white onion, thinly sliced
4-5 button mushrooms, sliced
Handful baby spinach, roughly chopped
4 ounces goat cheese
2 tablespoons grated parmesan cheese
Salt and pepper to taste
Olive oil for sauteeing, and coating the skillet

1. Preheat your oven to 350 degrees
2. Heat a cast iron or oven-safe skillet over medium high heat, and drizzle in a tablespoon of olive oil.
3. Add garlic and sliced onions to the skillet, and stir frequently. Cover the skillet for a few minutes to allow the onions to soften and caramelize.
4. Add in mushrooms, and cook until everything is turning golden brown. Add in your spinach, and cook for a minute until the spinach starts to wilt. Transfer the vegetables to a bowl.
5. Lower your heat to medium. Add enough olive oil to your skillet to coat the bottom and sides, then swirl the skillet around to ensure it's evenly coated. This will help keep your frittata from sticking to your pan - so don't forget this step!
6. Return your vegetables to the pan, then add in your whisked eggs.
7. Crumble your goat cheese into your frittata, keeping it over medium heat for a few minutes so the bottom begins to set.
8. Grate your parm on top, then add some salt and pepper. Pop into the oven for 15-20 minutes or until completely set.
9. Run a knife around the edge of your frittata, then slide out onto a plate, and slice. Enjoy!