Lunch: Individual Potato-Bacon Frittatas Recipe | MyRecipes

Recipe by Alison Lewis To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.

Ingredients

3/4 pound small red potatoes (about 6)
Cooking spray
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
4 bacon slices, cooked and crumbled (drained)
1 3/4 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
Preheat oven to 375 °.
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375 ° for 18 minutes or until set. Remove from muffin cups, and cool slightly.

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