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.
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.
Prepare the frittatas a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pans. If you don't have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at 375° for 15 minutes and cut into 36 squares.
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I made these as a side for our New Year's Eve gathering (we serve appetizers in place of dinner) and they were gobbled up! The only change that I made is that along with the dollop of sour cream I put extra chives and some grated cheddar cheese on top. These would be great with a brunch menu also. Loved them and will certainly made them again!!
This just what I was looking for a take and go breakfast. I had to play with the recipe, and this is what I did. I added one half chopped and sauteed red bell pepper, 1/4c sauteed chopped onion, a cup of shredded cheddar, 1/2 pkg. frozen chopped spinach squeezed and drained, nutmeg, 1 container fake eggs, and five eggs. I got 43 minis.
I will make again with my changes.
I thought these were great and pretty easy. I left out the chives because I didn't have them, and they still tasted pretty good. I did it in the 9x13 baking dish instead of the muffin tins and it worked great. I was hesitant to put sour cream on the top of them, but it made it even better! Next time I may add some red peppers and definitely the chives.
I really liked this recipe and so did my husband. I am going to take to my book club meeting tomorrow. I followed the recipe as written except I cooked the potato, onion, thyme mixture in all of the bacon grease except for 2tsp ( I did not read recipe carefully enough!) but they tasted fine. Be careful not to let sit too long in muffin tins too long or they will get soggy on the bottom.
36? Are you kidding?? I followed the recipe exactly and used a level tbsp in each cup but still had barely enough for by 24-cup pan, with perhaps 3 tbsp of liquid egg left in the mixing bowl. Now I have to decide whether to take only 24 to our Christmas gathering tomorrow or start over and make another batch. I don't know how they taste yet (won't until tomorrow; can't spare any!) so I don't know if I'll make them again after today, but this waste of my time does not make me happy.
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