Mini Frittata Crostini

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  • Ingredients
    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

    Yields: 36 appetizers

  • Nutritional Information

    Per Appetizer (1/36 of recipe)

    Calories: 145

    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


  1. 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.

  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

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.