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: 
Click here for a printable version