Vegetable Breakfast Tarts

Vegetable Breakfast Tarts

Yield: 4 servings.

4 large eggs, beaten
2 Tbsp. lowfat milk
3/4 cup chopped broccoli florets, blanched
3/4 cup California Ripe Olives, halved
1/2 cup diced red onions, 1/4"
1 medium russet potato, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. olive oil


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