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.
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.
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.
This recipe is a good source of protein and folate