Mini Bacon and Potato Frittatas

The Italian way with omelets, frittatas make tasty appetizers. Prepare them 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.

Yield: 18 servings (serving size: 2 frittatas)

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

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.

Nutritional Information

Calories:

59 (35% from fat)

Fat:

2.3g (sat 0.8g,mono 0.9g,poly 0.3g)

Protein:

4.1g

Carbohydrate:

5.6g

Fiber:

0.8g

Cholesterol:

38mg

Iron:

0.5mg

Sodium:

218mg

Calcium:

35mg