Beet Cups with Egg Frittatas | City Market / Onion River Co-op

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