Mini Frittata Crostini
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.
Recipe shared from: http://www.incredibleegg.org/recipes-and-more/recipes/mini-frittata-crostini