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 CROSTINI: 36 thin baguette slices (1/4-inch) 3 tbsp. olive oil 3/4 cup chive & onion spreadable cream cheese
Yields: 36 appetizers
- Nutritional Information
Per Appetizer (1/36 of recipe)
Good Source: Protein and Folate
Total Fat: 5 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g
Cholesterol: 38 mg
Sodium: 291 mg
Carbohydrates: 19 g
Dietary Fiber: 1 g
Protein: 6 g
Vitamin A: 197 IU
Vitamin D: 9.3 IU
Folate: 46.5 mcg
Calcium: 45.7 mg
Iron: 1.3 mg
Choline: 27.4 mg
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) generously 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.
Make ahead: 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.