Recipe provided by the California Olive Committee.
4 large eggs, beaten
2 tablespoons low-fat milk
3/4 can chopped broccoli florets, blanched
3/4 cup Lindsay® Ripe Pitted Olives, halved
1/2 cup red onion, chopped
1 medium russet potato, peeled and grated
1 tablespoon all-purpose flour
2 tablespoons olive oil
Preheat oven to 450ºF.
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.
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 four potato crusts.
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 10-12 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.
