Mini Frittata Crostini

Name: Mini Frittata Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 crostini, 12 serving(s)
Ingredients: 24 slices baguette, sliced 1/4-inch thick; 2 tablespoons olive oil; 4 eggs, beaten; 1/3 cup milk; salt and pepper, to taste; 2/3 cup vegetables, finely chopped (bell pepper, tomato, zucchini, mushrooms, etc); 1 tablespoon onion, finely chopped; 2/3 cup sharp cheddar cheese, shredded; 1 tablespoon parsley, finely chopped; 1/2 cup cream cheese

Submitted by Starrynews

"I love finger foods. This was inspired by a recipe idea I saw on the Incredible Edible Egg website. Adjust to your taste and occasion by trying out different veggie combos and flavored cream cheeses!"

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photo by Starrynews

Ready In:: 45mins
Ingredients:: 10
Yields:: 24 crostini
Serves:: 12

ingredients

Crostini
24 slices baguette, sliced 1/4-inch thick
2 tablespoons olive oil
Frittatas
4 eggs, beaten
¹⁄₃ cup milk
salt and pepper, to taste
²⁄₃ cup vegetables, finely chopped (bell pepper, tomato, zucchini, mushrooms, etc)
1 tablespoon onion, finely chopped
²⁄₃ cup sharp cheddar cheese, shredded
1 tablespoon parsley, finely chopped
To serve
¹⁄₂ cup cream cheese

directions

Preheat oven to 375°F Brush each side of the baguette slices with olive oil. Bake until lightly toasted, about 10 minutes.
Grease a mini muffin pan. Prepare the frittatas by combining the eggs, milk, salt and pepper, and mix well.
Add veggies, onion, cheddar, and parsley to egg mixture.
When crostini are ready, remove from oven and set aside. Reduce heat to 350°F.
Divide the egg veggie mixture evenly between 24 mini muffin cups, about 1 tablespoon in each.
Bake frittatas for about 10-13 minutes, until egg is set. Allow to sit for about 5 minutes.
To serve, spread cream cheese on each crostini and top with a frittata.