Ingredients Jump to Instructions ↓

  1. 2 cups finely chopped peeled baking potato (about 12 ounces)

  2. 5 bacon slices (uncooked)

  3. 1/2 cup finely chopped sweet onion

  4. 1 teaspoon salt, divided

  5. 1/4 teaspoon dried thyme

  6. 1/2 cup chopped fresh chives, divided

  7. 2 tablespoons grated fresh Parmesan cheese

  8. 1/4 teaspoon freshly ground black pepper

  9. 7 large egg whites, lightly beaten

  10. 3 large eggs, lightly beaten

  11. Cooking spray

  12. 6 tablespoons fat-free sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.

  3. 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.

  4. 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.


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