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


Crostini: 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 Tbsp. 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 tsp. cream cheese on each crostini; top with a mini frittata.

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