Name: Vegetable Breakfast Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 large Eggs (beaten); 2 Tbsp. Low fat milk; 3/4 cup Chopped broccoli florets (blanched); 3/4 cup California Ripe Olives (halved); 1/2 cup Diced red onions (1/4-inch); 1 medium Russet potato (peeled and grated); 1 tbsp. all purpose flour; 2 Tbsp. olive oil

Vegetable Breakfast Tarts

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

4 large Eggs beaten
2 Tbsp. Low fat milk
3/4 cup Chopped broccoli florets blanched
3/4 cup California Ripe Olives halved
1/2 cup Diced red onions 1/4-inch
1 medium Russet potato peeled and grated
1 tbsp. all purpose flour
2 Tbsp. olive oil

Instructions

1 Preheat oven to 450ºF. In a small bowl, whisk together eggs and milk. Mix in broccoli, California Ripe Olives and red onions.2 Season with salt and black pepper to taste and set aside. Drain out all of the water from the grated potatoes by pressing over a fine mesh strainer.3 Place into a large mixing bowl, toss with flour and season with salt and pepper to taste.4 Heat oil in a large nonstick pan over high heat. For each potato cake crust, scoop potato mixture using a quarter cup measure and place into pan.5 Pat down with tongs or a spatula into a 5-inch cake. Turn heat down to medium and cook for approximately 2 minutes on each side until golden.6 Repeat to create four potato crusts. Transfer cooked potato cakes to a preheated nonstick standard (4-inch) muffin top pan, lightly pressing each into its own indentation.7 Fill each crust with a heaping 1/3 cup of egg and California Ripe Olive mixture. Bake for 10-12 minutes until egg is set.8 Transfer to a wire rack to cool slightly. Use an offset spatula to remove from pan and serve warm or room temperature.
Source: California Olive