From Denny: Do you like to play with your food? Do you like to take simple everyday items like eggs, toast and wonton wrappers and create something fun and exciting? Do you want the recipes to be quick and easy?
These two recipes are sheer delight from over at the Incredible Egg . If you have ever walked the streets of European cities, you will remember those wonderful small open-faced sandwiches which are satisfying savory snacks while you are seeing the sites. Like in Vienna, Austria, you can walk the main streets between tourist sites and pop into one of those little shops that offer snacks and coffee and pastries, tanking up to fortify yourself for more enjoyable hours of walking tours and shopping. The locals eat a couple of hours before lunch with a snack like this and the same in the afternoon and late at night. These guys eat all the time!
For those who do not know a frittata is an Italian omelet. A crostini is simply translated into "little toast." This crostini recipe is basically a little veggie and cheese omelet perched decoratively on a little toast, appetizer style. To hold the omelet on the toast there is a small bed of "food glue" in the form of a chive and onion cream cheese, bursting with flavor.
You can always add to your omelet anything you enjoy like chopped zucchini, bell pepper and red onion. If you don't have the time to make the cream cheese mixture just use some spreadable cream cheese on hand and add some dried chives and favorite seasoning like Beau Monde.
Mini Frittata Crostini
From: Incredible Egg
Serves: About 2 to 3 dozen crostini
36 thin baguette slices (about 1/4-inch thick)
3 tbls. olive oil
3/4 cup chive and onion spreadable cream cheese
1/2 cup milk
1/ tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese (4 ozs.)
3/4 cup finely chopped zucchini (I grated it on a cheese grater)
1/2 cup finely chopped red bell pepper
2 tbls. finely chopped red onion
1. To make the crostini: Heat oven to 375 degrees. Brush both sides of bread slices lightly with olive oil, place in single layer on baking sheets. Bake in 375-degree oven until lightly toasted, about 10 minutes; cool on wire racks.
2. To make the frittata: Reduce oven setting to 350 degrees. Coat 36 minimuffin cups with cooking spray.
3. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon about 1 tablespoon egg mixture into each muffin cup.
4. Bake in 350-degree oven until just set, 10-13 minutes. Cool on wire rack 5 minutes; remove from cups.
5. To serve: Spread about 1 teaspoonful cream cheese on each crostini, top with frittata.
*** Make ahead: Crostini can be toasted the day before; cool completely and store in airtight container.
*** Lighter option: Recipe can be made with reduced-fat cheese if desired.
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
dietary fiber: 1g
vitamin A: 192.5IU
vitamin D: 4.7IU
Good Source: protein and folate
Mini Wonton Quiches
From: Incredible Egg
Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Makes: 2 dozen
24 wonton wrappers (3-1/4 x 3-inch)
1 Tbsp. all-purpose flour
3 Tbsp. finely chopped ham (1 oz.)
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped red bell pepper
HEAT oven to 350°F. COAT 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently PRESS 1 wonton wrapper into each cup, allowing ends to extend above edges of cup.
BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; mix. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup.
BAKE in center of 350°F oven until filling is set, 12 to 15 minutes.
Serve with sweet and sour sauce and hot mustard.
total fat: 1g
saturated fat: 0g
polyunsaturated fat: 0g
monounsaturated fat: 0g
dietary fiber: 0g
vitamin A: 71.6IU
vitamin D: 2.9IU
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