Rating: 4 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light December 2006

Gallery

Credit: Jeff Kauck

Recipe Summary

Yield:
18 servings (serving size: 2 frittatas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef's Notes

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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Nutrition Facts

59 calories; calories from fat 35%; fat 2.3g; saturated fat 0.8g; mono fat 0.9g; poly fat 0.3g; protein 4.1g; carbohydrates 5.6g; fiber 0.8g; cholesterol 38mg; iron 0.5mg; sodium 218mg; calcium 35mg.
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