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