Mini Frittata Crostini

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

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, [timer length=13]10 to 13 minutes[/timer].
Cool on wire rack [timer length=5]5 minutes[/timer]; 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.

Photo and recipe provided by the American Egg Board.

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