Mini Frittata Crostini

Name: Mini Frittata Crostini
Ingredients: 24 slices baguette, sliced 1/4-inch thick; 2 tablespoons olive oil; 4 eggs, beaten; 13 cup milk; salt and pepper, to taste; 23 cup vegetables, finely chopped (bell pepper, tomato, zucchini, mushrooms, etc); 1 tablespoon onion, finely chopped; 23 cup sharp cheddar cheese, shredded; 1 tablespoon parsley, finely chopped; 12 cup cream cheese

10 ingredients

11 steps

Ingredients

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

Directions

1

Preheat oven to 375F Brush each side of the baguette slices with olive oil.
2

Bake until lightly toasted, about 10 minutes.
3

Grease a mini muffin pan.
4

Prepare the frittatas by combining the eggs, milk, salt and pepper, and mix well.
5

Add veggies, onion, cheddar, and parsley to egg mixture.
6

When crostini are ready, remove from oven and set aside.
7

Reduce heat to 350F.
8

Divide the egg veggie mixture evenly between 24 mini muffin cups, about 1 tablespoon in each.
9

Bake frittatas for about 10-13 minutes, until egg is set.
10

Allow to sit for about 5 minutes.
11

To serve, spread cream cheese on each crostini and top with a frittata.