Frittata Madness!!!!

Well we all know how I heart MRS (Martha Rose Schulman to those not in the know). She wrote about frittatas this week in the NYTimes. So I had planned to make one of her scrummy recipes (spinach and ricotta or carrot and leek??). Of course at the last minute I decided to use what was in my fridge and just wing it. I don't want to brag but it was perfect and so I'm sharing...

Ingredients:

2 large russet potatoes

4 spring onions

1/2 large onions

10 eggs (Cholesterol is my BFF)

1/4 cup milk

1/2 cup grated cheese (I used cheddar) plus more for topping

Method:

- Pre heat oven to 400 degrees

- Cut potatoes into 1" dice, toss with S&P and olive oil and roast for 30 minutes

- Slice onion thinly and saute over low heat until they begin to caramelize. Mix with potatoes and allow to cool.

- In a separate bowl mix 10 eggs and 1/4 cup milk; Season with S&P; Add cheese and spring onions finely chopped.

- Heat non-stick skillet and melt 1 Tbsp butter with a splash of olive oil. Pour in potato and onion mixture and then pour in egg mixture

- Cook in skillet until edges are set and then throw into oven until cooked (for me this took about 15 minutes). Dont forget to sprinkle with cheese before putting in the oven for maximum tummy loving goodness :)

Try to share with loved ones. If this fails eat the entire thing yourself and be happy.

Oatmeal chocolate chip cookies

I know I know they're supposed to be oatmeal raisin cookies but what would you rather eat: a raisin or chocolate??? Point proven. This recipe is a total winner and as usual it is from the America's test kitchen baking book (bible??)


Ingredients:

1-1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs
3 cups old-fashioned oats
1-1/2 cups chocolate chips

Method:

1. Preheat the oven to 325° F.

2. In the medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

3. In the bowl of the stand mixer, mix together the butter and sugars on medium speed until it is light and fluffy, about 5 minutes.

3. Add the eggs one at a time, mixing for about 30 seconds each time.

4. Slowly add the flour mixture while mixing on low, just until the ingredients are combined.

5. Stir in the oats and the raisins gently, just until combined. Make sure that the oats are evenly distributed throughout the dough, otherwise you’ll have clumps of oats that don’t hold together when baked.

6. Scoop a ball of dough and roll it in your hands, then drop on the baking sheet, spacing about 2 inches apart. Continue with the remaining dough. Dampen your fingers with water and lightly press down on the top of each dough ball, flattening it slightly.

7. Bake in the preheated oven for 22 to 25 minutes. The cookies should be golden, but the center should be soft and puffy. Allow the cookies to sit on the baking sheet for 10 minutes, then remove to a wire rack and cool.

Now try not to eat them while the chocolate is all melty delicious..I dare you :)