Vegetable Breakfast Tarts

California Olive Committee
  • Yield: 4 servings


4large eggs, beaten
2tablespoons low-fat milk
3/4cup chopped broccoli florets, blanced
3/4cup California Black Ripe Olives, halved
1/2cup red onion, chopped
1medium Russet potato, peeled and grated
1tablespoon all-purpose flour
2tablespoons olive oil


  1. Preheat oven to 450F.
  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. 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.
  4. Transfer cooked potato cakes to a preheated nonstick standard (4-inch) muffin top pan, lightly pressing each into its own indentation. Fill each crust with a heaping 1/3 cup of egg and olive mixture. Bake for 10 to 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.

Recipe courtesy of California Olive Committee