MINI BACON AND POTATO FRITTATAS

Mini Bacon and Potato Frittatas image

Provided by dicentra

Categories < 60 Mins

Time 35m

Yield 18 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 73, Fat 4, SaturatedFat 1.4, Cholesterol 40.6, Sodium 229.8, Carbohydrate 5.1, Fiber 0.4, Sugar 0.9, Protein 4.1