Individual Potato-Bacon Frittatas

Gluten Free
Health score
12%
Individual Potato-Bacon Frittatas
45 min.
6
134kcal

Suggestions


Start your day on a delightful note with our Individual Potato-Bacon Frittatas, a perfect blend of flavors and textures that will surely awaken your taste buds! These frittatas are not only gluten-free, making them a suitable choice for those with dietary restrictions, but they also pack a nutritious punch with minimal calories—only 134 kcal per serving!

Imagine tender, creamy red potatoes mixed with crisp, crumbled bacon, and vibrant vegetables like bell peppers and onions, all enveloped in fluffy eggs. The added zip from minced garlic and the luscious touch of reduced-fat Swiss cheese create a mouthwatering harmony that sings "breakfast" in every bite.

These individual frittatas are incredibly versatile, making them perfect for breakfast, brunch, or even a light lunch. They’re delightful for family gatherings or meal prep, as they can be easily stored and warmed up later. Serve them warm or at room temperature, and you’ll have a hit for any occasion.

With just 45 minutes of preparation time, you can whip up a batch that serves six people, making them an excellent choice for gatherings or a special weekend treat. Say goodbye to ordinary breakfasts and hello to a scrumptious start with our Individual Potato-Bacon Frittatas!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  •  bacon crumbled cooked drained ()
  • 1.8 cups egg substitute 
  •  garlic cloves minced
  • 0.5 cup onion chopped
  • 0.5 cup bell pepper red chopped
  • 0.8 pound potatoes red ( 6)
  • 0.3 teaspoon salt 
  • ounces swiss cheese shredded reduced-fat

Equipment

  • frying pan
  • sauce pan
  • oven
  • ramekin
  • muffin liners

Directions

  1. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender.
  2. Drain; cool slightly.
  3. Cut potatoes into 1/2-inch cubes.
  4. Preheat oven to 37
  5. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray.
  6. Add onion, bell pepper, and garlic; saut 5 minutes or until tender.
  7. Remove from heat. Stir in potato, cheese, and bacon.
  8. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray.
  9. Pour egg mixture evenly over vegetable mixture.
  10. Bake at 375 for 18 minutes or until set.
  11. Remove from muffin cups, and cool slightly.

Nutrition Facts

Calories134kcal
Protein42.2%
Fat18.21%
Carbs39.59%

Properties

Glycemic Index
20.17
Glycemic Load
0.53
Inflammation Score
-6
Nutrition Score
12.87608687774%

Flavonoids

Luteolin
0.08mg
Isorhamnetin
0.67mg
Kaempferol
0.09mg
Myricetin
0.02mg
Quercetin
3.12mg

Nutrients percent of daily need

Calories:133.88kcal
6.69%
Fat:2.73g
4.2%
Saturated Fat:1.14g
7.14%
Carbohydrates:13.37g
4.46%
Net Carbohydrates:11.87g
4.32%
Sugar:3.42g
3.8%
Cholesterol:10.24mg
3.41%
Sodium:365.43mg
15.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.25g
28.49%
Selenium:33.92µg
48.46%
Vitamin C:22.42mg
27.17%
Vitamin B2:0.37mg
21.56%
Phosphorus:200.19mg
20.02%
Calcium:199.75mg
19.98%
Vitamin B6:0.29mg
14.71%
Vitamin B5:1.44mg
14.43%
Potassium:500.23mg
14.29%
Vitamin B1:0.18mg
11.84%
Vitamin A:574.57IU
11.49%
Zinc:1.66mg
11.04%
Iron:1.98mg
11.01%
Vitamin E:1.35mg
9.01%
Vitamin B12:0.53µg
8.9%
Magnesium:32.95mg
8.24%
Vitamin D:1.16µg
7.7%
Folate:30.55µg
7.64%
Vitamin B3:1.47mg
7.34%
Manganese:0.14mg
7.2%
Fiber:1.49g
5.97%
Copper:0.11mg
5.61%
Vitamin K:2.67µg
2.54%
Source:My Recipes