Individual Potato-Bacon Frittatas
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)
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
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.
Preheat oven to 375°.
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.
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.
Nutritional Information
- Calories:
- 184 (25% from fat)
- Fat:
- 5.2g (sat 1.6g,mono 1.6g,poly 1.4g)
- Protein:
- 16g
- Carbohydrate:
- 17.8g
- Fiber:
- 1.8g
- Cholesterol:
- 10mg
- Iron:
- 2.6mg
- Sodium:
- 366mg
- Calcium:
- 188mg





