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    Mini Bacon and Potato Frittatas


    Source of Recipe


    MyRecipes

    List of Ingredients




    2 cups finely chopped peeled baking potato (about 12 ozs.)
    5 bacon slices (uncooked)
    1/2 cup finely chopped sweet onion
    1 tsp. salt, divided
    1/4 tsp. dried thyme
    1/2 cup chopped fresh chives, divided
    2 tbsps. grated fresh Parmesan cheese
    1/4 tsp. freshly ground black pepper
    7 large egg whites, lightly beaten
    3 large eggs, lightly beaten
    Cooking spray
    6 tbsps. fat-free sour cream


    Recipe



    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.

    Yield
    18 servings (serving size: 2 frittatas)


 

 

 


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