Mini Bacon And Potato Frittatas

• 2 cups finely chopped peeled baking potatoes (about 12 ounces)
• 5 slices bacon (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 fresh ground black pepper
• 7 large egg whites, lightly beaten
• 3 large eggs, lightly beaten
• cooking spray
• 6 tablespoons nonfat sour cream

1. Preheat oven to 375u0b0.
2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
3. 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.
4. 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.
5. 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.
6. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375u0b0 for 16 minutes or until lightly brown.
7. 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.

baking potatoes, bacon, sweet onion, salt, thyme, fresh chives, parmesan cheese, fresh ground black pepper, egg whites, eggs, cooking spray, nonfat sour cream

Taken from www.food.com/recipe/mini-bacon-and-potato-frittatas-341096 (may not work)