Both tonight and tomorrow evening we have people coming over so I figured I better make some easy make ahead appetizers! This evening I am hosting a Virtual Wine tasting where we try some Chilean red wines and listen to webinar about each wine. I am so excited to try these wines!
I looked for a make ahead appetizer that would go well with wine and be easy to enjoy during the tasting. I saw a recipe for a mini frittata on MyRecipes and figured that would be delicious. These could easily be made vegetarian by omitting the bacon. But since I love bacon so much I really wanted the smoky saltiness.
Potato and Bacon Frittata Mini’s
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 light sour cream
Directions
- Preheat oven to 375°.
- 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 12 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.
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