Veggie Tart Recipe
Happy Monday wishes! I’m starting your week off with a little breakfast for dinner. Every once in a while we have breakfast for dinner at our house, pancakes, eggs and grits, breakfast burritos or something extra special like this veggie tart. I made it using many of the vegetables from our wonderful garden.
I call this a veggie tart but some of you may prefer to call it a frittata. Whatever you call it I hope you will call it good.
What You Need
½ Cup cheddar cheese (grated) more for topping ( optional)
1 Cup mushrooms
3/4 Cup asparagus spears ( chopped, fresh or thawed)
1/2 Cup milk
2 Green onions (chopped, tops and bottoms)
8 Grape or cherry tomatoes (sliced)
1 Clove garlic (crushed) optional
1/4 tsp. Salt
1 tsp. Black pepper
Nonstick cooking spray
Before You Start. Preheat oven to 350°, spray inside of tart pan with cooking spray.
Lets Make it! Combine, egg, milk, garlic, and salt and pepper in mixing bowl and whisk well to combine. Add cheese, mushrooms, asparagus, onions and tomatoes. Whisk to combine. Pour into prepared tart pan. Place tart pan onto center of baking sheet and bake for 20-30 minutes (until firm) check regularly. When it stops jiggling it’s ready. Top with cheese if you desire.
*Katies Tid Bits -My hubby likes a bit of salsa on his. Try adding zucchini or other seasonal vegetables to this tart. Green peppers are great too, unfortunately ours aren’t quite ready to pick yet.
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When was the last time you had breakfast for dinner?
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