Individual Potato-Bacon Frittatas

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Individual Potato-Bacon FrittatasRecipe
Becky Luigart-Stayner
To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.
6 servings (serving size: 2 frittatas)


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3/4 pound small red potatoes (about 6)
Cooking spray
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
4 bacon slices, cooked and crumbled (drained)
1 3/4 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.

Preheat oven to 375°.

Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.

Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.

Created date

November 2005

Nutritional Information

Calories 184
Caloriesfromfat 25 %
Fat 5.2 g
Satfat 1.6 g
Monofat 1.6 g
Polyfat 1.4 g
Protein 16 g
Carbohydrate 17.8 g
Fiber 1.8 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 366 mg
Calcium 188 mg