Place the potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
Preheat the oven to 450°F.
In a bowl, combine ¼ cup of the cheese, egg whites and egg yolks; stir well. Set aside.
Melt the butter in a 10-inch nonstick skillet over medium heat. Add the potato, onion, bell pepper, bacon and garlic; sauté 5 minutes. Stir in the egg mixture; spread evenly in the bottom of the skillet. Cook over medium-low heat for 5 minutes or until almost set.
Wrap the handle of the skillet with foil (if it's plastic); place the skillet in the oven, and bake for 5 minutes or until set. Sprinkle with the remaining ½ cup of cheese; bake and additional 1 to 2 minutes, or until the cheese melts.
Top each serving with sour cream.
Notes
You may use 5 large eggs in place of the eggs + egg whites if you'd like.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of bacon or ham that is known to be GF.