Moderate Moment | Moderate Moms

Frittatas with bacon and potatos

April 30, 2013  |  Share

So, even the resident beige-a-tarian, my 13 year old son, actually ate my dinner tonight. Pork chops with baked apples and vermicelli. Notice all foods were on the color spectrum of white to beige. But still, I am feeling emboldened and so, tomorrow night, I am going to make these frittatas. Wish me luck. I am going to hide some good stuff (as in good for you) inside. My hope is the first bite will taste so good, he won’t notice the as-yet-unnamed vegetables i am going to sneak inside? 

From Cooking Light: 

  • 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

  1. Preheat oven to 375°.
  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. 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.
  4. 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.
Note:

Prepare the frittatas 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° for 15 minutes and cut into 36 squares.

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom, Cooking Light 


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