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Categories:
baking potatoes bacon sweet onion salt thyme fresh chives Parmesan cheese fresh ground black pepper egg whites eggs cooking spray nonfat sour cream
Viewed: 37 - Published at: 6 years agoIngredients
- 2 cups finely chopped peeled baking potatoes (about 12 ounces)
- 5 slices bacon (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 fresh ground black pepper
- 7 large egg whites, lightly beaten
- 3 large eggs, lightly beaten
- cooking spray
- 6 tablespoons nonfat sour cream
Method
- Preheat oven to 375°.
- 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.
