Potato and Bacon Frittata Mini’s

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.