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 potatoes by pressing over a fine mesh strainer. Place into a large mixing bowl, toss with flour and season to taste with salt and pepper.
Heat oil in a large non-stick 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" cake. Turn heat down to medium and cook for approximately 2 minutes on each side until golden. Repeat to create four potato crusts.
Transfer cooked potato cakes to a preheated non-stick standard (4") muffin top pan, lightly pressing each into its own indentation. 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. Transfer to a wire rack to cool slightly. Use an offset spatula to remove from pan and serve warm or at room temperature.
Photo Credit: California Ripe Olives
