Mini Bacon and Potato Fittatas

By VegasBartender

Prepare them a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pan. If you don't have a mini-muffin pan, you can cook the frittata in a 13x9" pan at 375° for 15 minutes and cut into 36 squares.
Serving Size: 2 fitattas
Calories: 59 (35% from fat)
Fat: 2.3g (sat 0.8mg, mono 0.9g, poly 0.3g)
Protein: 4.1g
Carb: 5.6g
Fiber: 0.8g
Chol: 38mg
Iron: 0.5mg
Sodium: 218mg
Calc: 35mg

Ingredients

• 2 c finely chopped peeled baking potato (about 12 oz.)
• 5 bacon slices (uncooked)
• 1/2 c finely chopped sweet onion
• 1 tsp salt, divided
• 1/4 tsp dried thyme
• 1/2 c chopped fresh chives, divided
• 2 Tbsp grated fresh Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 7 large egg whites, lightly beaten
• 3 large eggs, lightly beaten
• Cooking spray
• 6 Tbsp fat-free sour cream

Preparation

Step 1

1. Preheat oven to 375°.

2. Place potato in a medium saucepan; cover with water. Bring to a boi; 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 tsp drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 tsp 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 tsp salt, 2 Tbsp chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spook about 1 Tbsp 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 tsp sour cream and 1/2 tsp chives.

Yield: 18 servings (serving size: 2 frittatas)