Mini Bacon and Potato Frittatas

Adapted from Cooking Light 2006

2 cups peeled baking potato, finely chopped
5 slices DLM Uncured Bacon, uncooked
½ cup sweet onion, finely chopped
1 tsp sea salt, divided
¼ tsp DLM Dried Thyme
½ cup chopped fresh chives, divided
2 Tbsp fresh Parmigiano-Reggiano, grated
¼ tsp freshly ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray
6 Tbsp sour cream

Preheat oven to 375°F. Place potato in a medium saucepan,

cover with water, and 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 tsp drippings in pan. Crumble bacon; set aside. Add potato, onion, ¼ tsp sea salt, and thyme to drippings in pan; cook over medium-high heat for 8 minutes or until potato is lightly brown. Remove from heat; cool.

Combine the potato mixture, bacon, remain ¾ tsp sea salt, 2 Tbsp chives, Parm, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 Tbsp egg mixture into each muffin cup. Bake at 375°F for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with ½ tsp sour cream and ½ tsp chives.

Makes 18 servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes

Per serving: 59 calories; 2g total fat; 1g saturated fat; 38mg cholesterol; 218mg sodium; 6g total carbohydrates; 1g dietary fiber; 4g protein;

Allergy Warning: Contains MilkContains Eggs

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