Vegetarian Egg Recipes

1306 Asparagus Salad with Poached Eggs and Tapenade Toasts

Photo: Johnny Autry

Eggs are versatile, and a variety of cooking methods yield themselves to dishes that work for breakfast, lunch, or dinner.

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Healthy Vegetarian Egg Recipes

Photo: Becky Luigart-Stayner

View Recipe: Wild Mushroom Omelet

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.

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Egg and Tomato Open-Faced Sandwiches

Photo: Jennifer Causey

View Recipe: Egg and Tomato Open-Faced Sandwiches

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

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Fried Egg and Crunchy Breadcrumb Breakfast Salad

Photo: Jennifer Causey

View Recipe: Fried Egg and Crunchy Breadcrumb Breakfast Salad

Whole-grain rye bread is so flavorful on its own and adds a special lift to our first salad. You can make the toasted breadcrumbs up to two days ahead; just store in an airtight container or zip-top bag until you’re ready for them.

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Mustard Green Pesto and Egg Open-Faced Sandwiches

Photo: Jennifer Causey

View Recipe: Mustard Green Pesto and Egg Open-Faced Sandwiches

This pesto works with any hearty greens; try turnip greens, kale, or chard. Any extra pesto will keep refrigerated for 4 days and frozen for up to a month.

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Peppered White Bean, Kale, and Egg Stack

Photo: Jennifer Causey

View Recipe: Peppered White Bean, Kale, and Egg Stack

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

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Make-Ahead Shakshuka

Photo: Jennifer Causey

View Recipe: Make-Ahead Shakshuka

These individual shakshukas are easy to make and assemble ahead of time. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.

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Tomato-Leek Pie with Quinoa Crust

Photo: Jennifer Causey

View Recipe: Tomato-Leek Pie with Quinoa Crust

The two-slice portion on this summer pie is nice and hearty. For a lighter lunch or brunch for eight people, serve one slice with a simple spinach salad. For extra flavor, try tossing 2 teaspoons chopped fresh thyme into the crust.

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Sweet and Hot Pepper Open-Faced Egg Sandwiches

Photo: Jennifer Causey

View Recipe: Sweet and Hot Pepper Open-Faced Egg Sandwiches

There's a great interplay of flavors here, with the tingly heat of cherry pepper and the sweetness of bell pepper and onion. For an even spicier dish, substitute 2 tablespoons pickled jalapeño slices for the cherry pepper.

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Smoky Egg and Cheese Tostada

Photo: Jennifer Causey

View Recipe: Smoky Egg and Cheese Tostada

This breakfast-inspired tostada (complete with spicy chipotle salsa!) is a tasty option for any time of day.

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Mushroom & Leek Hash

Photo: Jennifer Causey

View Recipe: Mushroom & Leek Hash

This veggie-filled hash will make a quick, delicious one-dish meal at any time of the day—morning, noon and night!

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Spanish “Tortilla” Omelet

Photo: Jennifer Causey

View Recipe: Spanish “Tortilla” Omelet

Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch.

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Breakfast: Veggie Eggy Scramble

Photo: Jennifer Causey

View Recipe: Veggie Eggy Scramble

Katie admits that she and her family "aren't big morning people." They rush through and typically grab what's convenient. We like the idea of getting them to incorporate veggies into the morning meal, and it's not hard or time-consuming to do. Katie can spend a few minutes prepping everything the night before (including beating the egg-cheese mixture) to make the next morning a breeze. When they need this to be grab and go, they can stuff the scramble into a whole-wheat pita.

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Tomato-Asiago Frittata

Photo: Romulo Yanes

View Recipe: Tomato-Asiago Frittata

Customize the frittata--essentially a large, crispy-bottomed omelet--with any vegetables, fresh herbs, or cheeses you like.

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Fried Egg and Avocado Toasts

Photo: Jennifer Causey

View Recipe: Fried Egg and Avocado Toasts

Sunny-side up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It's a sure winner at breakfast, lunch, or dinner.

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Huevos Rancheros Burritos

Photo: Jennifer Causey

View Recipe: Huevos Rancheros Burritos

Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy—this will ensure a thick sauce that won't make the burrito soggy.

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Avocado-Egg Salad Sandwiches With Pickled Celery

Photo: Jennifer Causey

View Recipe: Avocado-Egg Salad Sandwiches With Pickled Celery

Egg salad is a lunch-time favorite, a go-to because it's quick, easy to prepare, and rich in filling protein. A typical homemade version can load on more than 23g of fat and almost 900mg sodium—suddenly making your so-called light lunch feel anything but. Our avocado trick cuts fat in half, keeping all the creamy goodness of classic egg salad.

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Eggs Poached in Curried Tomato Sauce

Photo: John Autry

View Recipe: Eggs Poached in Curried Tomato Sauce

Decrease the heat by removing some or all of the jalapeño's seeds. You can make the sauce up to three days ahead; prepare through step 1, cool, cover, and refrigerate. Bring back to a gentle simmer before proceeding.

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Brown Rice Bowl with Miso, Poached Egg, and Kale-Radish Slaw

Photo: Jennifer Causey

View Recipe: Brown Rice Bowl with Miso, Poached Egg, and Kale-Radish Slaw

Nutrient-rich kale has a mild flavor and becomes tender very quickly, making it a snap to add to speedy meals like this one. Mix and match those greens and grains! Sub farro or quinoa for brown rice, and spinach, chard, or cabbage for kale.

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Open-Faced Sandwiches with Mushrooms and Fried Eggs

Photo: Johnny Autry

View Recipe: 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.

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Poached Eggs with Buttery Multigrain Toast

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Eggs Blindfolded Over Garlic-Cheddar Grits

Photo: Randy Mayor

View Recipe: 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.

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Simple Baked Eggs

Photo: Beau Gustafson

View Recipe: Simple Baked Eggs

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

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Baked Eggs en Cocotte with Onions

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Frittata with Spinach, Potatoes, and Leeks

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Mushroom Frittata

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Brie and Egg Strata

Photo: Randy Mayor

View Recipe: 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.

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Potato and Greens Torta

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Garden Vegetable Crustless Quiche

Photo: Randy Mayor

View Recipe: Garden Vegetable Crustless Quiche

Some quiches use butter as the liquid, but using 1% milk yields a healthier quiche with less saturated fat.

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Vegetarian Benedicts with Thyme Sabayon

Photo: Johnny Autry

View Recipe: 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.

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Cheese Soufflés with Herb Salad

Photo: Johnny Autry

View Recipe: 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.

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Spanish Potato and Spinach Tortilla with Red Pepper Sauce

Photo: Johnny Autry

View Recipe: 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.

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Asparagus Salad with Poached Eggs and Tapenade Toasts

Photo: Johnny Autry

View Recipe: Asparagus Salad with Poached Eggs and Tapenade Toasts

Ready in just over 30 minutes, this dish is overflowing with fresh produce and flavorful protein.

Replay gallery

Account

1 of 33

Healthy Vegetarian Egg Recipes

2 of 33

Egg and Tomato Open-Faced Sandwiches

3 of 33

Fried Egg and Crunchy Breadcrumb Breakfast Salad

4 of 33

Mustard Green Pesto and Egg Open-Faced Sandwiches

5 of 33

Peppered White Bean, Kale, and Egg Stack

6 of 33

Make-Ahead Shakshuka

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Tomato-Leek Pie with Quinoa Crust

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Sweet and Hot Pepper Open-Faced Egg Sandwiches

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Smoky Egg and Cheese Tostada

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Mushroom & Leek Hash

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Spanish “Tortilla” Omelet

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Breakfast: Veggie Eggy Scramble

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Tomato-Asiago Frittata

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Fried Egg and Avocado Toasts

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Huevos Rancheros Burritos

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Avocado-Egg Salad Sandwiches With Pickled Celery

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Eggs Poached in Curried Tomato Sauce

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Brown Rice Bowl with Miso, Poached Egg, and Kale-Radish Slaw

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Open-Faced Sandwiches with Mushrooms and Fried Eggs

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Poached Eggs with Buttery Multigrain Toast

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Eggs Blindfolded Over Garlic-Cheddar Grits

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Simple Baked Eggs

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Baked Eggs en Cocotte with Onions

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Frittata with Spinach, Potatoes, and Leeks

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Mushroom Frittata

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Brie and Egg Strata

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Potato and Greens Torta

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Garden Vegetable Crustless Quiche

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Vegetarian Benedicts with Thyme Sabayon

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Cheese Soufflés with Herb Salad

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Spanish Potato and Spinach Tortilla with Red Pepper Sauce

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Asparagus Salad with Poached Eggs and Tapenade Toasts

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