Eggs are versatile, and a variety of cooking methods yield themselves to dishes that work for breakfast, lunch, or dinner.
Eggs are economical and might just be the world’s most versatile food. They also fit conveniently into a healthy vegetarian
diet. For 72 calories and 1.6 grams of saturated fat, one egg offers 6.3 grams of protein and a bevy of beneficial nutrients,
such as vitamin A, which promotes good vision and skin health; zinc, which aids in metabolism and immunity; lutein, which
supports eye health; and vitamin B12, which supports red blood cell production and maintenance of the nervous system. B12
is found primarily in meats, eggs, and dairy products, so it’s important that vegetarians are vigilant about incorporating
eggs and dairy into their diet.
Managing to fit eggs into your diet won’t be a chore with recipes like our Wild Mushroom Omelet. Use a mix of seasonal ingredients, sautéed vegetables, or your favorite mushrooms to fill this classic French-style omelet.
View Recipe: Wild Mushroom Omelet
Eggs can be poached ahead of time and stored in cold water in the refrigerator, but if so, be sure to undercook them slightly.
Warm them in hot water before serving.
View Recipe: Poached Eggs with Buttery Multigrain Toast
Blindfolded eggs are a short-order cook’s version of poached eggs. The Garlic-Cheddar Grits in this recipe make a divine bed
for the perfectly cooked eggs.
View Recipe: Eggs Blindfolded Over Garlic-Cheddar Grits
Prepare Simple Baked Eggs in ramekins or custard cups and serve several individual portions.
View Recipe: Simple Baked Eggs
Keep an eye on the eggs as they cook, bearing in mind that cook times vary depending on the thickness of the ramekins and
your personal preference for the texture of the eggs.
View Recipe: Baked Eggs en Cocotte with Onions
Make the leek mixture, and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes),
whisk the eggs, combine everything, and bake the frittata in the morning.
View Recipe: Frittata with Spinach, Potatoes, and Leeks
This vegetarian entrée is ideal for a light breakfast or brunch, but you can also serve it for dinner paired with a simple
View Recipe: Mushroom Frittata
Stratas are easy make-ahead dishes. The night before, assemble and layer the casserole without the egg mixture; cover and
refrigerate. Combine the egg mixture, and refrigerate in a separate container. In the morning, pour the egg mixture over the
bread mixture; allow the strata to stand for 30 minutes before baking.
View Recipe: Brie and Egg Strata
A potato ricer gives this torta the most desirable texture. Ricers are inexpensive (as little as $10) and produce the creamiest
mashed potatoes; if you don’t have one, you can always use a handheld potato masher.
View Recipe: Potato and Greens Torta
Some quiches use butter as the liquid, but using 1% milk yields a healthier quiche with less saturated fat.
View Recipe: Garden Vegetable Crustless Quiche
Fresh thyme is a welcome addition to this frothy, egg and wine-based sauce called sabayon. Substitute curly kale for lacinato
kale, if desired.
View Recipe: Vegetarian Benedicts with Thyme Sabayon
Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy
View Recipe: Cheese Soufflés with Herb Salad
Sometimes the best "steak" comes in the form of ripe, juicy tomato slices, as in this easy gratin. Serve with a salad of fresh
View Recipe: Tomato, Squash, and Red Pepper Gratin
This open-faced sandwich is savory and delicious. It's perfect for breakfast, lunch or a light dinner.
View Recipe: Open-Faced Sandwiches with Mushrooms and Fried Eggs
Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking. Cast iron helps make
the crust golden and crisp.
View Recipe: Spanish Potato and Spinach Tortilla with Red Pepper Sauce
Ready in just over 30 minutes, this dish is overflowing with fresh produce and flavorful protein.
View Recipe: Asparagus Salad with Poached Eggs and Tapenade Toasts