Individual Potato-Bacon Frittatas

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.

Yield: 6 servings (serving size: 2 frittatas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 25%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 16g
  • Carbohydrate: 17.8g
  • Fiber: 1.8g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 366mg
  • Calcium: 188mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 375°.
  3. 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.
  4. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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