Tuesday Night Breakie!

Tasty vitals for sure Maynard! Chorizo and potato frittata, sour cream pancakes with cinnamon vanilla syrup, & arugula salad with lemon and olive oil dressing - the perfect balance.  We washed it all down with decaf Texas Turtle coffee topped with whipped cream and a glass of chilled gewurztraminer! All followed by a lusciously tangy Campari Grapefruit Sorbet! 
All I can say is D-LUSCIOUS! 

Chorizo & Potato Frittata
1 tablespoon extra virgin olive oil
1/3 large onion, diced
1 clove garlic minced
4 ounces chorizo, diced (we used Trader Joe's Soy Chorizo)
2 medium red potatoes
6 large eggs
1/4 cup milk
2 teaspoons fresh basil, chopped
kosher salt & fresh ground pepper to taste

• Preheat oven to 400 degrees F.
• Heat the olive oil in a cast iron skillet over medium low heat. Sautee the onions & garlic until they're beginning to soften. Add chorizo and potatoes and brown.
• Meanwhile, whisk eggs together until they begin to froth. Add milk, thyme, salt, and pepper. Whisk well.
• Pour eggs into skillet and place into oven and bake until puffed and brown, about 10 - 15 minutes.
• Carefully remove from oven and let sit for 5 minutes before serving. 

Edna Mae's Sour Cream Pancakes  
(from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl)
1 cup sour cream
7 tablespoons AP flour (we used Pamela's Kitchen Gluten Free all purpose baking and pancake mix)
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
butter 
syrup*

• Place an iron skillet or griddle over medium-low heat.  You want it to get nice and hot.
• Place the sour cream in a medium bowl. Dump in the sour flour, sugar, baking soda, and salt.
• Stir together very, very gently.  Stop short of the mixture being totally combined.  You want the pancakes to have some interesting texture.
• Whisk the eggs in a separate bowl.  Add the vanilla and stir to combine.
• Pour the egg mixture into the sour cream/flour mixture.
• Stir together gently.  Don't worry about the mixture being totally combined; a little white and yellow swirling is fine.
• Melt about a tablespoon of butter in the skillet.  Pour the batter into the skillet 1/4 at a time.
• Cook for about 1 to 1 1/2 minutes, then flip.  Cook for another 45 seconds and remove to a plate.
• Slather with butter and syrup and eat to your hearts desire!

* We did not have maple syrup.  So we took about 1/2 cup of agave syrup added about 2 teaspoons of cinnamon and a teaspoon of vanilla extract in a small pot and brought it to a boil - cooking it for about 3 minutes.  YUM YUM YUM! I might not ever need to have maple syrup again!

Campari Grapefruit Sorbet  - Refreshing and not too sweet; with the right amount of pithy bitterness.  We'll definitely be making this again! Thanks Sarah G. for suggesting the recipe and bringing some of the ingredients!