Mini Bacon and Potato Frittatas - 5.6g Carbs, 0.8g Fiber
From: Cooking Light, DECEMBER 2006
The Italian way with omelets, frittatas make tasty appetizers. Prepare
them a day ahead, chill, and reheat them just before serving. You can
also freeze them for up to a month. Run a sharp knife around the edges
of the muffin cups to loosen them from the pans. If you don't have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at
375 degrees F for 15 minutes and cut into 36 squares.
2 cups finely chopped peeled baking potato (about 12 ounces)
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 Tbsp 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 Tbsp fat-free sour cream
Preheat oven to 375 degrees F.
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 degrees F 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
Nutrition per Serving:
59 Calories, 35% from fat, 2.3g Fat, 0.8g Sat, 0.9g Mono, 0.3g Poly,
0.5mg Iron, 38mg Cholesterol, 35mg Calcium, 218mg Sodium, 4.1g Protien,
5.6g Carbs, 0.8g Fiber
No comments:
Post a Comment