Mini Frittatas - 2 ways

From Cooking Light

Ham & Cheese

Yield

8 servings (serving size: 3 frittatas)

Ingredients

• Cooking spray
• 1/2 cup finely chopped onion
• 2/3 cup chopped reduced-fat ham (about 2 ounces)
• 1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 4 large egg whites
• 1 large egg

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Bacon & Potato

Yield

18 servings (serving size: 2 frittatas)

Ingredients

• 2 cups finely chopped peeled baking potato (about 12 ounces)
• 5 bacon slices (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 freshly ground black pepper
• 7 large egg whites, lightly beaten
• 3 large eggs, lightly beaten
• Cooking spray
• 6 tablespoons fat-free sour cream

Preparation

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.