Appetizers
·
Breakfast

Beet Cups with Egg Frittatas

Jr Iron Chef Vermont: Wildcat Chefs

These delicious mini quiche-esque snacks will add a little dazzle to any breakfast.  Perfect for a brunch appetizer as well.

Prep Time

15 minutes

Cook Time

30 minutes

Yield

12 Servings

Ingredients

  water (cold, for beet cups)
1⁄2 cup rice, brown
  muffin paper
2 tablespoons vegetable oil
1⁄2 cup onion (chopped)
2 1⁄2 cups beet (shredded)
1⁄2 cup celeriac (shredded)
1 cup carrot (shredded)
1⁄8 cup parsley, fresh (chopped)
1 clove garlic (minced)
1 egg
1 teaspoon soy sauce
1⁄2 cup cheese, parmesan (grated)
1⁄4 cup flour, whole wheat
1⁄4 teaspoon salt
5 cups kale (shredded (For Frittatas))
12 ounces mushrooms (cleaned and chopped)
1 onion (medium, chopped)
2 teaspoons olive oil
1⁄2 cup cottage cheese (low fat)
3⁄4 cup cheese, feta (herb & garlic)
1 cup cheese, pepper jack (grated)
6 egg (beaten)
2 tablespoons stock, chicken
1⁄2 teaspoon salt, seasoned
  sour cream

Instructions

Beet Cups

  1. Boil water and prepare rice.
  2. Put muffin papers in muffin tin.
  3. Chop Onions.
  4. Saute Onions in oil until clear (5-8 minutes)
  5. Shred beets, celeriac, carrots.
  6. Chop parsley.
  7. In a large bowl, mix all ingredients.
  8. Press a thin layer of the mixture into each muffin tin.
  9. Bake for 10 minutes

Egg Frittatas

  1. Heat a skillet adding olive oil.
  2. Saute mushrooms and onions (until clear)
  3. Turn skillet down and add chicken stock and kale.
  4. Cook until kale is limp.
  5. Remove from heat.
  6. Meanwhile, beat eggs and add the cottage cheese, feta, and pepper-jack cheese.
  7. Add onion mixture to the egg mixture.
  8. Add seasonings and mix well.
  9. Remove beet cups from oven and fill will egg mixture.
  10. Return to oven and bake for 20 minutes or until set
  11. Serve hot with dollop of sour cream.