Mini Bacon And Potato Frittatas - cooking recipe

Ingredients

2 cups finely chopped peeled baking potatoes (about 12 ounces)
5 slices bacon (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

Preparation

Preheat oven to 375\u00b0.
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\u00b0 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.