- 1 cup baking potato (1 large potato), peeled and shredded
- 1/4 cup sweet onion, finely chopped
- 3 pre-cooked bacon slices, crumbled
- 1 tsp. olive oil
- 1/2 tsp. salt, divided
- ⅛ tsp. dried thyme
- 1/4 cup fresh chives, chopped, divided
- 1 Tbsp. Parmesan cheese, grated
- ⅛ tsp. pepper
- 3 egg whites, lightly beaten
- 2 eggs, lightly beaten
- 3 Tbsp. sour cream
Preheat oven to 375 degrees. Coat mini-muffin pan with cooking spray.
Place shredded potato in microwave-safe bowl and cook on HIGH for 1 minute.
Saute potato and onion in olive oil for about 8 minutes until potato is lightly browned. Remove from heat and add 1/4 tsp. salt and thyme. Allow to cool.
Combine the potato mixture, bacon, remaining 1/4 tsp. salt, 1 Tbsp. chives, cheese, pepper, egg whites, and eggs, stirring well.
Spoon about 1 Tbsp. of mixture into each muffin cup.
Bake for 16 minutes or until lightly brown. Cool 5 minutes on wire rack. Remove frittatas from muffin tin. Using pastry bag, top each with 1/4 tsp. sour cream and sprinkle with 1/4 tsp. chives.
Equipment needed: Measuring cups and spoons Saucepan , Saute pan, Bowl, Mini-muffin tin, Knife, Vegetable peeler, Whisk, Cooking spray and Pastry bag.