Mini Bacon And Potato Frittatas |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
You can make these up to a month in advance. Just pull them out of the freezer and reheat in the oven. 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 |
Directions:
1. Preparation
2. Preheat oven to 375°.
3. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
4. 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.
5. 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.
|
|