Vegetarian Egg Recipes - Cooking Light

Photo: Becky Luigart-Stayner

Healthy Vegetarian Egg Recipes

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

Photo: Becky Luigart-Stayner

Poached Eggs with Buttery Multigrain Toast

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

Photo: Randy Mayor

Eggs Blindfolded Over Garlic-Cheddar Grits

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

Photo: Beau Gustafson

Simple Baked Eggs

Prepare Simple Baked Eggs in ramekins or custard cups and serve several individual portions.

View Recipe: Simple Baked Eggs

Photo: Becky Luigart-Stayner

Baked Eggs en Cocotte with Onions

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

Photo: Becky Luigart-Stayner

Frittata with Spinach, Potatoes, and Leeks

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

Photo: Becky Luigart-Stayner

Mushroom Frittata

This vegetarian entrée is ideal for a light breakfast or brunch, but you can also serve it for dinner paired with a simple side salad.

View Recipe: Mushroom Frittata

Photo: Randy Mayor

Brie and Egg Strata

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

Photo: Becky Luigart-Stayner

Potato and Greens Torta

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

Photo: Randy Mayor

Garden Vegetable Crustless Quiche

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

Photo: Johnny Autry

Vegetarian Benedicts with Thyme Sabayon

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

Photo: Johnny Autry

Cheese Soufflés with Herb Salad

Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.

View Recipe: Cheese Soufflés with Herb Salad

Photo: Johnny Autry

Tomato, Squash, and Red Pepper Gratin

Sometimes the best "steak" comes in the form of ripe, juicy tomato slices, as in this easy gratin. Serve with a salad of fresh summer greens.

View Recipe: Tomato, Squash, and Red Pepper Gratin

Photo: Johnny Autry

Open-Faced Sandwiches with Mushrooms and Fried Eggs

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

Photo: Johnny Autry

Spanish Potato and Spinach Tortilla with Red Pepper Sauce

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

Photo: Johnny Autry

Asparagus Salad with Poached Eggs and Tapenade Toasts

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