Week 3 Recipe: Ruby Vegetable Egg Bite Muffins

Recipe of the Week:  Ruby Vegetable Egg Bite Muffins

Ruby Vegetable Egg Bite Muffins by Miriam Meir The bright color of these savory egg bites comes from fresh beets and carrots. Packed with vegetables, herbs, and feta, they make an easy breakfast, lunchbox addition, or grab-and-go snack throughout the week. Ingredients 2 red potatoes, grated 1 onion, finely diced 2 carrots, grated 1 red beet, peeled and grated 1 cup lamb's quarter (or spinach), chopped 1 bunch fresh oregano, chopped 8 eggs 1/2 cup feta cheese, crumbled 1/2 cup flour 1 tsp baking powder 1 tsp turmeric - I used Sourcery's delicious turmeric from the spices share!  Salt and black pepper, to taste Olive oil for greasing the muffin tin Step 1.  Preheat the oven to 375°F. Grease a 12-cup muffin tin with olive oil and lightly dust with flour. Step 2. Sauté onion in olive oil until soft. Add grated potato, carrot, and beet; cook 5 minutes. Stir in greens until wilted.  Step 3. In a large bowl, whisk together the eggs. Stir in the flour, baking powder, turmeric, salt, and pepper until smooth. Mix in the feta, and fold in the vegetable mixture.  Step 4. Divide the mixture among the prepared muffin cups, filling each nearly to the top.  Bake for 25–30 minutes, or until the tops are golden brown and the centers are set. Nutrition (per 2 egg bite muffins) Calories 210 • Protein 11 g (22% DV) • Carbohydrates 16 g (6% DV) • Fiber 3 g (11% DV) • Fat 11 g (14% DV) Vitamin A 61% DV • Vitamin K 92% DV • Calcium 15% DV • Iron 11% DV • Folate 16% DV • Choline 35% DV Tip Radish greens are often the first thing in the share to wilt. As soon as you get home, separate the greens from the roots. Store the roots in the refrigerator and wrap the greens in a damp towel inside a loosely closed bag.  Radish greens can be tossed directly into salads for a peppery flavor similar to arugula - especially lovely in a salad that also contains the thinly sliced radishes themselves! You can also sauté them with garlic, blend them into pesto, or fold into frittata. About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share!