Mini Bacon and Potato Frittatas

Name: Mini Bacon and Potato Frittatas
Cook time: 25 min
Total time: 25 min
Yield: 36 serving(s)
Ingredients: 2 cups finely chopped peeled baking potatoes (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 fresh ground black pepper; 7 large egg whites, lightly beaten; 3 large eggs, lightly beaten; cooking spray; 6 tablespoons nonfat sour cream

Submitted by annh53182

"Recipe by Cooking light"

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Ready In:: 25mins
Ingredients:: 12
Serves:: 36

ingredients

2 cups finely chopped peeled baking potatoes (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 fresh ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
cooking spray
6 tablespoons nonfat sour cream

directions

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.