Mini Bacon and Potato Frittatas

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.

Yield: 18 servings (serving size: 2 frittatas)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 35%
  • Fat: 2.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 5.6g
  • Fiber: 0.8g
  • Cholesterol: 38mg
  • Iron: 0.5mg
  • Sodium: 218mg
  • Calcium: 35mg

Ingredients

  • 2 cups finely chopped peeled baking potato (about 12 ounces)
  • 5 bacon slices (uncooked)
  • 1/2 cup finely chopped sweet onion
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried thyme
  • 1/2 cup chopped fresh chives, divided
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 7 large egg whites, lightly beaten
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 6 tablespoons fat-free sour cream

Preparation

  1. Preheat oven to 375°.
  2. Place potato in a medium saucepan; cover with water. 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. 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.
  4. 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.
Note:

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.

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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