Bacon and Potato Omelets
This dish makes for a healthy brunch dish, or it can serve as a tasty party appetizer when topped with the right choice of savory ingredients. You can add this simple crowd-pleaser to your next party menu.
Ingredients
- 2 cup(s) finely chopped peeled baking potato (about 12 oz.)
- 5 bacon slices (uncooked)
- 1/2 cup(s) finely chopped sweet onion
- 1 teaspoon(s) salt, divided
- 1/4 teaspoon(s) dried thyme
- 8 tablespoon(s) chopped fresh chives, divided
- 2 tablespoon(s) grated fresh Parmesan cheese
- 1/4 teaspoon(s) freshly ground black pepper
- 7 large egg whites, lightly beaten
- 3 large eggs, lightly beaten
- 6 tablespoon(s) fat-free sour cream
- 1 cooking spray
Instructions
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Preheat oven to 375 degrees.
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Place potato in a medium saucepan; cover with water.
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Bring to a boil; cook 4 minutes or until almost tender.
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Drain.
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Cook bacon in a large nonstick skillet over medium heat until crisp.
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Remove bacon from pan, reserving 2 tbs drippings in pan.
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Crumble bacon; set aside.
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Add potato, onion, 1/4 tbs salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat.
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Remove from heat; cool.
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Combine the potato mixture, bacon, remaining 3/4 tbs salt, 2 tbsp chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk.
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Coat 36 mini muffin cups with cooking spray.
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Spoon about 1 tbsp egg mixture into each muffin cup.
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Bake at 375 degrees for 16 minutes or until lightly brown.
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Cool 5 minutes on a wire rack.
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Remove omelets from muffin cups.
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Top each with 1/2 tbs sour cream and 1/2 tbs chives.
Nutrition
Calories: 1099.95kcalCarbohydrates: 124.21gProtein: 77.11gFat: 31.7gSaturated Fat: 13.7gCholesterol: 92.1mgSodium: 4845.52mgFiber: 7.56gSugar: 6.36g
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