Bacon and Potato Omelets

Bacon and Potato Omelets

Bacon and Potato Omelets
Omelets can make tasty appetizers if mixed with diverse and interesting ingredients.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
18 servings (serving size: 2 omelets)

Ingredients
2 cups finely chopped peeled baking potato (about 12 oz.)
5 bacon slices (uncooked)
1/2 cup finely chopped sweet onion
1 tsp. salt, divided
1/4 tsp. dried thyme
1/2 cup chopped fresh chives, divided
2 tbsp. grated fresh Parmesan cheese
1/4 tsp. freshly ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray
6 tbsp. fat-free sour cream

Methods/steps
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.

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