Mini Bacon and Potato Frittatas
Easy
The Italian version of omelets, frittatas make tasty appetizers. These flavorful mini frittatas feature crumbled bacon, sweet onion, chopped potatoes, chives, and fresh Parmesan cheese. Garnish with a dollop of sour cream and a sprinkling of fresh chives.
| Category: | Appetizer |
| Cuisine Type | American |
Ingredients
For
15
Serving(s)
Main Ingredients
| 2 cup(s) finely chopped peeled baking potato (about 12 ounces) |
| 5 Slices of bacon |
| 1/2 cup(s) finely chopped sweet onion |
| 1 teaspoon(s) dried thyme |
| 1/2 cup(s) chopped fresh chives, divided |
| 2 tablespoon(s) Parmesan cheese, grated fresh |
| 1/4 teaspoon(s) freshly ground black pepper |
| 7 large egg whites, lightly beaten |
| 3 large eggs, lightly beaten |
| Cooking spray |
| 6 tablespoon(s) fat-free sour cream |
Mini Bacon and Potato Frittatas Directions
- 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
