Sunrise Frittata

This recipe is from the December/January 2009 issue of Healthy Cooking Magazine.  My kids even liked it!

2 teaspoons canola oil

1 1/2 cups frozen O'Brien potatoes

1 1/2 cups cubed fully cooked lean ham

8 egg whites

4 eggs

1/2 cup shredded fontina cheese, divided

1/3 cup fat-free milk

1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

3/4 cup julienned roasted sweet red pepper

3/4 cup salsa

1/4 cup minced fresh cilantro

1. In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender.  Stir in ham; heat through.

2.  In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan.  Arrange red pepper strips over egg mixture to resemble the spokes of a wheel.  Cover and cook over low heat for 8-12 minutes or until almost set.

3.  Uncover; broil 6" from the heat for 3-5 minutes or until eggs are set and frittata is golden brown.  Sprinkle with remaining cheese; let stand until melted.  Cut into wedges.

4.  Meanwhile, in a small saucepan, combine salsa and cilantro; heat through.  Serve with frittata.

Dark Chocolate Cookies with Sour Cherries

These are my hubby and my favorite cookies...so far. My friend Cheryl bought me Martha Stewart's Cookies cook book for my birthday in July. I have dog-earred it, and been having a ball making cookies. In fact, I made three cookies from the book for part of my Christmas goodie plate. My friend Sylvia wanted the recipe - so here it is!

Dark Chocolate Cookies with Sour Cherries
Makes about 3 dozen

1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries (9 oz)

1. Preheat oven to 350. Line two baking sheets with parchment paper.

2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

4. Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9-11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.