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

Preheat ove

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.