Chicken Vegetable Tartlets

• olive oil
• 1 onions
• 1 garlic cloves
• 1 carrots
• cooked chicken leftover
• spinach to taste
• parsley to taste
• watercress to taste
• 4 radishes
• 2 eggs
• salt
• ground black pepper
• nutmeg
• 1 cup kefir thick, or soy cream, cream, or milk

1. Preheat oven to 180u0b0C (approximately 350u0b0F).
2. Heat olive oil in a saucepan over low heat.
3. Add chopped onion and garlic.
4. Cook for a few minutes until the onion is soft and tender.
5. Add julienned carrot.
6. Shred chicken and add to pan.
7. Rinse and separate spinach leaves, parsley, and watercress, then add them to the stew.
8. Cook until the leaves wilt.
9. Cut radishes in thin slices and add to the stew.
10. Season with a pinch of salt.
11. Distribute filling evenly in large muffin pans or small tartlet pans.
12. Whisk eggs with the milk, salt, pepper, and nutmeg.
13. Pour on top of the chicken filling in the pans.
14. Bake in preheated oven for about 35 minutes.
15. Let cool slightly before removing from the pans.

olive oil, onions, garlic, carrots, chicken, parsley, radishes, eggs, salt, ground black pepper, nutmeg, soy cream

Taken from www.yummly.com/recipe/Chicken-Vegetable-Tartlets-2056203 (may not work)