Chocolate Chip-Sour Cream Coffee BabyCakes

Chocolate Chip-Sour Cream Coffee BabyCakes

Ham and Vegetable Frittata

Serves 4

2 teaspoons canola oil

1/2 cup sliced mushrooms

1/4 cup chopped green or red bell pepper

2 tablespoons finely chopped red onion

8 eggs

2 ounces (about 3 deli slices) ham, cut into thin strips

1 ounce (about 1 deli slice) Swiss cheese, cut into thin strips

Salt and freshly ground pepper to taste

Preheat oven to 350 degrees


In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, add oil. Saute mushrooms, bell pepper, and onion for 3 to 5 minutes, or until softened. In a bowl, beat the eggs. Add ham and cheese and sprinkle with salt and pepper.

Reduce heat to medium. Pour in egg mixture and cook without stirring for 30 to 45 seconds, or until the eggs are set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet, while gently tilting the pan so the uncooked eggs run underneath.  Cook for 15 to 20 seconds, repeating the process until the egg on top is still wet, but not runny. Don't worry if the frittata looks lumpy.

Transfer to the oven and bake for 3 to 7 minutes until the top is just set. Do not overcook. Remove from the oven and let sit 1 minute. Carefully run a spatula around the skillet edge to loosen the frittata and slide out or invert onto a serving plate.

220 calories per serving; 15 fat grams


Portobellos Stuffed with Spinach, Brown Rice, and Feta

Serves 4

4 large portobello mushroom caps, gills and stems removed