Beet Cups with Egg Frittatas

Summary

Yield
Servings
SourceJr Iron Chef Vermont: Wildcat Chefs
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

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

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.