Mini Bacon And Potato Frittatas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 2 cups finely chopped peeled baking potatoes (about 12 ounces)
• 5 slices bacon (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

Recipe

• 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.
• 4 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.
• 6 spoon about 1 tablespoon egg mixture into each muffin cup. bake at 375° for 16 minutes or until lightly brown.
• 7 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.