Individual Potato-Bacon Frittatas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before. Ingredients:
3/4 pound small red potatoes (about 6) |
cooking spray |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
2 garlic cloves, minced |
3/4 cup (3 ounces) shredded reduced-fat swiss cheese |
4 bacon slices, cooked and crumbled (drained) |
1 3/4 cups egg substitute |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
2. Preheat oven to 375°.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
4. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.
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