Mini bacon and potato frittatas

By á-4139

Ingredients

• 2 cups finely chopped peeled baking potato (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 freshly ground black pepper
• 7 large egg whites, lightly beaten
• 3 large eggs, lightly beaten
• Cooking spray
• 6 tablespoons fat-free sour cream

Details

Servings 18

Preparation

Step 1

Preheat oven to 375°.

Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.

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.

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.