Mini Frittata Crostini
June 29, 2015
Make these appetizers even easier by making the crostini ahead of time.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 36 appetizers
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
36 thin baguette slices (1/4-inch)
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.
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.
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.