5
1 rating

Feta and Poblano Morning Tarts

By

This feta and poblano tart is perfect for any meal or snack. The poblanos add a hint of spice, which is cooled by the creamy feta cheese

Ingredients

  • 1 11-ounce can refrigerated thin crust pizza dough
  • 1/2 Cup tomatillo salsa
  • 1 poblano chile, chopped
  • 3 Tablespoons chopped red onions
  • 1 6-ounce package ATHENOS Traditional Crumbled Feta Cheese
  • 6 eggs

Directions

Heat oven to 375 degrees F. Unroll dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle. Spread with salsa to within 1/2-inch of edges; top with next 3 ingredients. Use your fingers to make 6 (2-inch) wells in pizza; slip 1 cracked egg into each well. Bake 15 to 18 min. Or until edges of crust are golden brown, and egg whites are set and yolks are cooked to desired doneness.

Nutritional Facts
Servings6
Calories Per Serving251
Total Fat11g18%
Sugar2gN/A
Saturated5g25%
Cholesterol181mg60%
Protein14g29%
Carbs24g8%
Vitamin A78µg9%
Vitamin B120.4µg6.4%
Vitamin B60.2mg8.7%
Vitamin C12mg19%
Vitamin D0.9µg0.2%
Vitamin E0.9mg4.4%
Vitamin K3µg3%
Calcium62mg6%
Fiber2g10%
Folate (food)35µgN/A
Folate equivalent (total)139µg35%
Folic acid61µgN/A
Iron2mg11%
Magnesium21mg5%
Monounsaturated2gN/A
Niacin (B3)2mg10%
Phosphorus136mg19%
Polyunsaturated1gN/A
Potassium194mg6%
Riboflavin (B2)0.3mg19%
Sodium781mg33%
Thiamin (B1)0.2mg14.1%
Zinc1mg6.3%