Vegetable Breakfast Tarts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made these for breakfast and I thought they were really good. When I made mine I used regular onions, frozen shredded potatoes, and canola oil to fry. I found it was easier to fry the potatoes altogether then divide them into the muffin tins. I also used a medium muffin tin and got 12 tarts. I got it from Tops courtesy of California Ripe Olives. Ingredients:
4 large eggs, beaten |
2 tablespoons low-fat milk |
3/4 cup broccoli floret, chopped and blanched |
3/4 cup california ripe olives, halved |
1/2 cup red onion, diced |
1 russet potato, peeled and grated |
1 tablespoon flour |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 450.
2. In a small bowl, whisk together eggs and milk. Mix in broccoli, olives and red onions. Season with salt and black pepper to taste and set aside.
3. Drain out all of the water from the grated potatoes by pressing over a fine mesh strainer. 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. 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. Repeat to create 4 potato crusts.
5. Transfer cooked potato cakes to a preheated nonstick standard 4-inch muffin top pan, lightly pressing each into it's own indentation.
6. Fill each crust with a heaping 1/3 cup of egg and olive mixture. Bake for 10-12 minutes until egg is set. Transfer to a wire rack to cool slightly. Use an offset spatula to remove from pan and serve warm or room temperature.
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