INSTRUCTIONS
2
Place potato in a medium saucepan, cover with water, and 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.
4
Remove bacon from pan, reserving 2 tsp drippings in pan. Crumble bacon; set aside.
5
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.
6
Combine the potato mixture, bacon, remaining ¾ tsp sea salt, 2 Tbsp chives, parmesan, pepper, egg whites, and eggs, stirring well with a whisk.
7
Coat 36 mini muffin cups with cooking spray.
8
Spoon about 1 Tbsp egg mixture into each muffin cup.
9
Bake at 375°F for 16 minutes or until lightly brown.
10
Cool 5 minutes on a wire rack. Remove frittatas from muffin cups.
11
Top each with ½ tsp sour cream and ½ tsp chives.
