Nutrition info - Recipes

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.

Bacon and Potato Omelets


For 1 people

  • 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


Preheat oven to 375 degrees. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp. drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 tsp. salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool. Combine the potato mixture, bacon, remaining 3/4 tsp. salt, 2 tbsp. chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tbsp. egg mixture into each muffin cup. Bake at 375 degrees for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove omelets from muffin cups. Top each with 1/2 tsp. sour cream and 1/2 tsp. chives.

Nutrition facts

  • Kcal: 1099.95 kcal
  • Fibers (g): 7.56g
  • Sodium (mg): 4845.52mg
  • Carbs: 124.21g
  • Fat: 31.7g
  • Saturated fat (g): 13.7g
  • Proteins: 77.11g