These are the cutest little decadent frittatas I've ever see. What's not to love? They're packed with all of my favorites; potatoes, cheese, bacon and onions. Then top them off with some sour cream...oh, yeah. They just scream Becky.
Now, usually all of the things I love seem to be bad for me, but not these little babies. They're mini, remember? That means I can indulge in two of them for breakfast and only take in 59 calories. Heck, I might as well have four!
Ingredients
- 2 cups baking potato, peeled and finely chopped
- 5 bacon slices
- ½ cup onion, finely chopped
- 1 tsp salt, divided
- ¼ tsp dried thyme
- ½ cup fresh chives or scallions, chopped, divided
- 2 tbsp grated parmesan cheese
- ¼ tsp freshly ground black pepper
- 7 egg whites, lightly beaten
- 3 eggs, lightly beaten
- sour cream
- cooking spray
Instructions
- Preheat oven to 375°.
- Cook bacon until crispy. Remove from pan and crumble.
- Add the potatoes, onion, thyme and ¼ tsp salt to the bacon drippings and cook over medium high heat until potatoes are tender, appx. 8-10 minutes. Cool.
- In a large bowl, combine the egg whites, eggs, bacon, remaining ¾ tsp salt, 2 tbsp chives, pepper and potato mixture.
- Spray 36 mini muffin tins with cooking spray and spoon 1 tbsp of egg mixture into each muffin cup. (See notes below if you don't have mini muffin tins.) Bake for 16 minutes. Remove from oven and place on a wire rack for 5 minutes before removing them from the tin.
- Top each frittata with ½ tsp of sour cream and chives.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiYbZamJ1ue-4hnTBQwn2x_EDPDCkc-3zM90doBtAkxjBS3pOw4PNrvWH_M_mE16BrqbqVGg240l3Yn9yKS5v41-b72JfulMawKiI1tP46UT1X0Y1CPeOsfGoTfzqP98Hx8hcNkDWsUo/s320-rw/frittata+prep+3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-9Z6r1FWtb1ejGNpl1xwIKfR7bsfLlYzXdX_iXfz_TfPrmIGOl-2aXVGaS_SPN6Z7qmbI20hMXXikOtrV6J9q5IRmqLHJeRhxy3KYXCxEurNQDb5Tkk89RhsYwZ_godBoYQM33aP57c/s320-rw/Frittata+prep+1.jpg)
Notes
- If you don't have a mini muffin tin you can use a 13 x 9 pan, cook at 375° for 15 minutes, then cut into 36 squares.
- Can be made the day before and then reheated just before serving.
- Can be stored in the freezer for up to one month.
- Source: Cooking Light
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