1 hr 5 mins
To make this breakfast preparation even faster and easier, saute the onion, bell pepper and garlic the night before. This makes a very nice presentation for a brunch or even a luncheon! A little time consuming but it is worth the effort. This recipe is courtesy of Pamela Redmond Satran, a novelist and free lance recipe developer based in Birmingham, Al.
My Private Note
Units: US | Metric
- 1/4 lb small red potato
- cooking spray
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 garlic cloves, minced
- 3/4 cup shredded lowfat swiss cheese
- 4 slices bacon, cooked & crumbled (drained)
- 1 3/4 cups egg substitute
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- chives, chopped garnish (optional)
- paprika, spinkled on top garnish (optional)
- 1Place potatoes in a large saucepan and cover with water and bring to a boil.
- 2Cook for 25 minutes or till tender.
- 3Drain; cool slightly.
- 4Cut potatoes into 1/2" cubes.
- 5Preheat oven to 375°F.
- 6Heat a medium nonstick skillet over medium heat.
- 7Coat pan with cooking spray.
- 8Add onion, bell pepper and garlic and saute 5 minutes or until tender.
- 9Remove from heat.
- 10Stir in potato, cheese and bacon.
- 11Combine egg substitue, salt and black pepper.
- 12Spoon vegetable mixture evenly over 12 muffin cups or 6-oz ramekins coated with cooking spray.
- 13Pour egg mixture evenly over vegetable mixture.
- 14Bake for 18 minutes or until set.
- 15Remove from muffin cups and sprinkle with paprika and chopped chives.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Individual Potato-Bacon Frittatas
Serving Size: 1 (138 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 185.3
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 3.3 g
- Cholesterol 16.7 mg
- Sodium 397.2 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 0.9 g
- Sugars 1.9 g
- Protein 15.9 g