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Source: Incredible Egg Board

Mini Frittata Crostini
These appetizers are even easier to prepare if you make the crostini ahead of time.
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Serves: Makes 3 dozen
Prep Time: 20 minutes
Cook Time: 20 to 23 minutes
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36 thin baguette slices, about a 1/4 inch thick
3 tablespoons olive oil
Cooking spray
6 large eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Cheddar cheese
3/4 cup finely chopped zucchini
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
3/4 cup chive and onion flavored spreadable cream cheese




Preheat the oven to 375° F.

Brush both sides of the bread slices lightly with olive oil and put them in a single layer on baking sheets. Bake for about 10 minutes or until lightly toasted. Cool on wire racks.


Reduce the oven setting to 350° F.

Coat 36 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray.

Whisk together the eggs, milk, salt and pepper in a medium bowl. Add the cheese, zucchini, bell pepper and onion and mix well. Fill each muffin cup with 1 tablespoon of the egg mixture.


Bake for 10 to 13 minutes or until just set. Cool on a wire rack 5 minutes and then remove the mini frittatas from the muffin cups.

To serve, spread about 1 teaspoon of the cream cheese on each crostini and top with a mini frittata.





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