Welcome back to this months Cooking Light Virtual Supper Club where we continue our celebration of delicious food on the "lighter" side. We always appreciate you joining us for this event where we get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. Ultimately our love of food, blogging and our commitment to a health conscious lifestyle is what has brought these ladies and one gent from Canada and the United States ( joining east and west and north and south) together.
Moving on to its 5th year this is a team effort where we continue to share a love for healthy eating and living. The faces may have changed since our groups birth in 2009 but we have always had a love for Cooking Light magazine with its emphasis on healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. The party goes on for days!!
This months theme "Let's Do Brunch" was chosen by our very own Shelby of The Lives and Loves of Grumpy's Honeybunch. I think a leisurely brunch is a great way to get together. Let's see what the group has brought to the table.
Shelby of The Lives and Loves of Grumpy's Honeybunch brings along the piece de resistance Turkey Sausage, Swiss Cheese and Tomato Strata.
Sandi of Whistlestop Cafe Cooking tantalizes us with a cooling Cucumber Gazpacho with Shrimp Relish.
I brought along some delicious Mini Bacon and Potato Frittatas. I need to source more protein recipes for breakfast or brunch in my life. I do not enjoy eggs but love frittatas and quiche..go figure.
Now on to the recipe…
**Mini Bacon and Potato Frittatas**
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
6 tablespoons fat-free sour cream
Preheat oven to 375°.
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 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.
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.
(Note: My muffin tins were larger and therefore the baking time was adjusted accordingly for 20 -25 minutes).
David Bonom, Cooking Light
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