mini frittata and Rice ball

Orange rice ball: 3/4 cup fresh warm rice, 1 tsp butter, and just under 1 Tb ketchup and formed them into tiny, palm-sized round onigiri in hands

mini frittata:
beat one egg and added a little chopped ham, a couple tablespoons of frozen vegetables, 1 Tb Parmesan cheese, 1 Tb of milk or cream, and salt/pepper to taste. Two foil baking/cooking cups, put one inside the other for better support when cooking, and placed the empty cups in the nonstick mini frying pan (sprayed with vegetable oil) on medium-low heat. Spoon the egg mixture into the foil cups (making two little “frittatas”), add the ketchup onigiris, and covered the frying pan. The egg needs to cook for 4-5 minutes, and I flipped the ketchup onigiris once.
source(http://lunchinabox.net/2007/02/27/speed-bento-stovetop-mini-frittata/)

Oats Cookie with Jam

Material:
Cooking spray
3/4 cup natural unsalted peanut butter, stirred well before measuring.
1/2 cup dark honey
1/2 cup nonfat vanilla yogurt
1 egg white
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/3 teaspoon salt
1/4 cup suger-free jam or fruit spread

Steps:
preheat the oven to 300F. Lightly coat two baking sheets with cooking spray.In a bowl, combine the peanut butter, honey, yogurt, egg white, and vanilla and heat
with the an electric mixer at medium speed until well blended, about 3 min. Add the flours, oats, baking soda, and salt and stir until well cmbined.

Using 2 level tablespoons per cookie, drop the dough 2 inches apart onto the prepared baing sheets and flatten slightly. Using the tip of your thumb, make an indent in the middle of each cookie. Spoon 1/2 teaspoon jam into each thumbprint.

Baking until the cookies are lightly browned at the edges, about 12 min. Transfer the cookies from the pans to a wire racks to cool.