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 oven to 400°F. In a small bowl, whisk together eggs and milk. Mix in broccoli, California Ripe Olives and red onions. Season with salt and black pepper to taste and set aside. Drain out all of the water from the grated ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.