Mini Frittata Crostini

June 29, 2015

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Make these appetizers even easier by making the crostini ahead of time.

Ingredients

6 eggs

1/2 cup milk

1/4 tsp. salt

1/8 tsp. pepper

1 cup shredded cheddar cheese (4 oz.)

3/4 cup finely chopped zucchini

1/4 cup finely chopped red bell pepper

2 Tbsp. finely chopped red onion

Crostini

36 thin baguette slices (1/4-inch)

3 Tbsp. olive oil

3/4 cup chive & onion spreadable cream cheese

Heat oven to 375° F.

Brush both sides of bread slices lightly with olive oil; place in single layer on baking sheets.

Bake in 375°F oven until lightly toasted, about 10 minutes. Cool on wire racks.

Reduce oven setting to 350°F.

Coat 36 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray.

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well.

Spoon about 1 tablespoon egg mixture into each muffin cup.

Bake in 350°F oven until just set, 10 to 13 minutes.

Cool on wire rack 5 minutes; remove from cups.

To serve, spread about 1 teaspoon cream cheese on each crostini; top with a mini frittata.

Additional Information

Crostini can be toasted the day before; cool completely and store in airtight container.

Pressed for time? Recipe can be made with purchased crostini.

Mini muffin pans: If you don't have pans with 36 cups, bake frittatas in batches.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

This recipe is a good source of protein and folate.

Photo and recipe provided by the American Egg Board

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