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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love finger foods. Adjust to your taste and occasion by trying out different veggie combos and flavored cream cheeses. 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 |
Directions:
1. Preheat oven to 375°F Brush each side of the baguette slices with olive oil. Bake until lightly toasted, about 10 minutes.
2. Grease a mini muffin pan. Prepare the frittatas by combining the eggs, milk, salt and pepper, and mix well.
3. Add veggies, onion, cheddar, and parsley to egg mixture.
4. When crostini are ready, remove from oven and set aside. Reduce heat to 350°F.
5. Divide the egg veggie mixture evenly between 24 mini muffin cups, about 1 tablespoon in each.
6. Bake frittatas for about 10-13 minutes, until egg is set. Allow to sit for about 5 minutes.
7. To serve, spread cream cheese on each crostini and top with a frittata.
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