Recipe: Bite-sized Vegetable Frittata

These mini bites are great to serve at a party.  They can be made ahead and sit at room temperature.  For a great brunch meal, double the recipe and cut the frittata into larger pieces.

Bite-sized Vegetable Frittata

1 tablespoon butter
2 roasted red peppers
3 red potatoes
1 zucchini, sliced with 1/8 inch slices
5 eggs
¼ cup chopped basil
¼ cup grated parmesan cheese

Preheat oven to 400 degrees.  Coat 9×5 loaf pan with butter.

Bring a small pot of water to a boil.  Add potato slices and cook until almost done.  Drain slices.  In a small sauté pan, cook zucchini until slightly soft.

Lightly beat eggs in a bowl.  Add basil, Parmesan and salt and pepper.  Line the bottom of the loaf pan with potatoes.  Pour 1/3 of egg mixture over potatoes.  Add layer of red peppers and put next 1/3 egg.  Top with zucchini and remaining egg mixture.

Bake for 30 minutes, or until golden brown on the top.  Once the frittata is cooled, cut into 18 small squares.  Serve at room temperature.

Mix cream cheese and chives in a mixer until light and fluffy.  Top each square with a dollop of cream cheese.