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Vegetable Breakfast Tarts


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Vegetable Breakfast Tarts


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2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
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Vegetable Breakfast Tarts


  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min




  • 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


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


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 210
  • Total Fat: 15g
  • Cholesterol: 190mg
  • Sodium: 300mg
  • Total Carbs: 13g
  •     Dietary Fiber: 2g
  • Protein: 8g

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5 Responses to Vegetable Breakfast Tarts

  1. avatar says: ItaAriela

    Can this be frozen?

  2. avatar says: kiddo323

    nutritional info?

  3. avatar says: Elaine

    Was to many sodium and cholesterol for me.

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