Directions

1. Preheat oven to 375 degrees.
   
2. Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
   
3. 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.
   
4. 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 13X9-inch pan with cooking spray. Pour egg mixture into pan and bake at 375 degrees for 15 minutes or until lightly brown. Cool for 30 minutes on wire rack. Cut frittata into 36 squares and top each 1/2 teaspoon sour cream and 1/2 teaspoon chives.