Mini Bacon and Potato Frittatas

From the Italian version of the omelet, frittata, you get delicious snacks. These flavorful mini frittatas include shredded bacon, sweet onions, sliced potatoes, green onions and fresh parmesan cheese. Garnish with a spoonful of sour cream and sprinkle with fresh green onions.
Preheat the oven to 375 degrees.Put the potatoes in a medium saucepan; cover with water. Bring to a boil; cook for 4 minutes or until almost tender. Drain the water.Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving 2 teaspoons of the filling in the pan. Crumble the bacon; set aside. Add the potatoes, onion, 1/4 teaspoon salt, and thyme to the filling in the pan; cook for 8 minutes or until the potatoes are browned over medium-high heat. Remove from heat; allow to cool.Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons green onions, cheese, pepper, egg whites, and eggs, mixing well with a whisk. Brush 36 mini muffin tins with cooking spray. Add about 1 tablespoon of the egg mixture to each muffin tin. Bake at 375 degrees for 16 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Remove the frittatas from the muffin tins. Sprinkle each with 1/2 teaspoon sour cream and 1/2 teaspoon green onions.