Mini Bacon and Potato Frittatas |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Recipe by Cooking light Ingredients:
2 cups finely chopped peeled baking potatoes (about 12 ounces) |
5 bacon, slices (uncooked) |
1/2 cup finely chopped sweet onion |
1 teaspoon salt, divided |
1/4 teaspoon dried thyme |
1/2 cup chopped fresh chives, divided |
2 tablespoons grated fresh parmesan cheese |
1/4 teaspoon fresh ground black pepper |
7 large egg whites, lightly beaten |
3 large eggs, lightly beaten |
cooking spray |
6 tablespoons nonfat sour cream |
Directions:
1. Preheat oven to 375°.
2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
4. Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.
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