Mini Frittata Crostini

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  • Ingredients
    6 large EGGS
    36 baguette, thinly sliced
    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
    3 Tbsp. olive oil
    3/4 cup chive & onion spreadable cream cheese

    Yields: 36 servings

  • Nutritional Information

    Per serving: 1/36 of recipe

    Calories: 127

    Total fat: 5 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 38 mg
    Sodium: 244 mg
    Carbohydrates: 15 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 5 g
    Vitamin A: 27 mcg
    Vitamin D: 0 mcg
    Folate: 41 mcg
    Choline: 28 mg
    Calcium: 53 mg
    Iron: 1 mg
    Potassium: 61 mg

    This recipe is a good source of protein and folate


  1. CROSTINI: HEAToven 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.

  2. REDUCE oven setting to 350°F. COAT 36 mini muffin cups (1 3/4 x 3/4 inch) generously with cooking spray.

  3. 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.

  4. BAKE in 350°F oven until just set, 10 to 13 minutes. COOL on wire rack 5 minutes; REMOVE from cups.

  5. To serve, SPREAD about 1 tsp. cream cheese on each crostini; TOP with a mini frittata.

Insider Info

  • Crostini can be toasted the day before; cool completely and store in airtight container OR use purchased crostini.
  • If you don’t have pans with 36 cups, bake frittatas in batches.