Breakfast Vegetarian

French Onion Frittata

When I think about breakfast, the first thing that comes to mind definitely isn’t French onion soup. And while I find it more than acceptable to eat French onion soup for breakfast if that’s what your heart desires, this French onion frittata may fit the breakfast bill much better. 

This flavor-bomb breakfast frittata contains all of the best parts of French onion soup, from the gruyere to the caramelized onions to the bread, and makes for a savory, amazing meal that will surely allow you to start your day on a positive note. 

Best of all, this frittata is simple to make. Yes, I know, caramelized onions take time – but they can be made in advance and pulled out when you’re ready to enjoy your slow and lovely weekend brunch. Combine this with an arugula salad drizzled with shallot dressing, and everything will be perfect. 


8 eggs 

⅓ c. heavy cream

1 tsp. herbes de Provence

2 medium yellow onions, thinly sliced

2 Tbsp. butter, unsalted

1 c. gruyere cheese, shredded

½ c. plain breadcrumbs

2 tsp. dried parsley

2 Tbsp. Parmesan cheese

Salt and pepper to taste

First, you’ll need to make the caramelized onions (which is a bit time consuming, but worth it). Heat the butter over medium heat in a large, oven-safe skillet and add the onions. Cook them until they are starting to get soft. Lower the heat to low and continue cooking for 45-60 minutes, stirring periodically, until the onions are brown. Season with salt and herbes de Provence. Stir and set aside.

Preheat the oven to 400 degrees. 

Heat another skillet over medium high heat and add the breadcrumbs, parsley, and Parmesan cheese. Cook, stirring frequently, until the breadcrumbs are lightly toasted. Set aside on a plate.

In a large mixing bowl, combine the eggs, cream, and salt and pepper. Whisk thoroughly.

Place the skillet containing the onions on the burner again and turn on the heat to medium. Spread out the onions evenly on the bottom of the pan. Top with ¾ c. gruyere and then pour the egg mixture on top of the onions and cheese. Sprinkle the top of the frittata with breadcrumb mixture and additional gruyere. Leave the skillet on the burner for about 2-3 minutes, or until the sides of the frittata are set. 

Place the skillet into the oven and cook for 10-15 minutes, or until the egg is completely set throughout the frittata. Serve warm with a green salad.

Breakfast Vegetarian

Shiitake Mushroom and Goat Cheese Quiche

This earthy and rustic shiitake mushroom quiche is positively dreamy, and it will have you fantasizing about it like a teenage crush for a long time after the pie plate is empty. The difference, thankfully, is that you won’t have the agony of waiting for your crush to text you back. You can just go back to the store and buy the ingredients, and the obsession can continue without the anxiety of waiting by the phone. Can you tell I have teen daughters?

The depth of the shiitakes are enhanced by the luscious, slightly caramelized shallots, onions, and garlic. The delicate and creamy quiche envelops the beautiful ingredients with its soft warmth and is freckled so perfectly with the crumbled goat cheese. All of that loveliness is cradled by a flaky pastry shell. In my humble opinion, some of the earth’s most special ingredients are all wrapped up in one dish. 

For a complete meal, serve with a lightly-dressed salad and a baguette. 


1 pre-made pie crust (store bought or using recipe below)

6 eggs, beaten

1 c. whole milk or heavy cream

1 c. creme fraiche 

2 shallots, sliced

2 green onions, sliced

1 clove of garlic, minced

4 oz. goat cheese, crumbles

2 c. shiitake mushrooms, chopped

1 Tbsp. olive oil

Salt and pepper


1 ½ c. all purpose flour

8 Tbsp.unsalted butter, chilled and cut into small squares

5 Tbsp. cold water

Pinch of sea salt

In a food processor, mix the flour and salt. Then, add the butter pieces evenly throughout the bowl of the food processor. Process, using pulses, until the butter is mixed into the flour and the mixture resembles cornmeal. Add water and pulse until the pastry forms large clumps. Take the pastry out of the food processor and roll it out on a floured surface. 

Preheat the oven to 400 degrees. 

Heat the olive oil in a skillet over medium high heat and add the shallots. Cook for 5 minutes, or until soft. Add the green onions and cook for 2 minutes. Add the garlic and cook for one more minute. Add the mushrooms and cook for 2-3 minutes. Remove from the heat. 

Place the pie crust in a lightly greased pie pan. Sprinkle mushroom mixture and goat cheese into the bottom.

In a large bowl, mix together the eggs, milk and creme fraiche. Season with salt and pepper. Make sure the mixture is well mixed and is smooth. Pour into the pie pan over the mushrooms and goat cheese. 

Bake until the quiche is cooked in the center and a knife inserted in the center comes out clean (about 30-40 minutes). Check if often, as nothing ruins a quiche faster than overcooking the eggs! Let the quiche rest for 5-10 minutes before cutting and serving.

Breakfast Vegetarian

Squash Blossom and Goat Cheese Frittata

Squash blossoms are one of those things that are ubiquitous in backyards during the summer. Many of us like to grow squash because it can pretty much grow everywhere. The squash blossoms that show up on these amazing big-leafed plants are not only beautiful, happy flowers, they also tell us that our harvest is coming soon. Most people never think about picking and eating the blossoms, but they are one of the most delicious, tender parts of the plant. Who knew you had such a delightful ingredient growing in your yard?

There’s a trick when it comes to harvesting squash blossoms: you want to eat the male flowers and leave the female blossoms on the plant because those are the ones that produce your food. How do you know the difference? The male flowers have long, skinny stems attached to them and the female flowers have a bulb-like protrusion underneath the flower. Simply find the male flowers, cut them below the flower, remove the spindly pieces under the flower, and get rid of the stamen (it’s bitter). Run the flowers under cool water to clean, and they’re ready to be eaten. It’s that simple!

This squash blossom and goat cheese frittata is full of drool-worthy summer ingredients that are perfectly matched. The richness of the shallots and zucchini paired with the eggs and the tender sweetness of the blossoms and goat cheese are fuel for future daydreams about this meal. This frittata is simple and fast to make, but tastes like absolute heaven and looks pretty fancy, which is a nice little bonus.  


2 Tbsp. olive oil

2 shallots, chopped

1 c. zucchini, chopped into small pieces

6 eggs

½ c. milk

6 large squash blossoms or 8 small 

2 goat cheese

¼ c. green onions, chopped

Salt and pepper

Preheat the oven to 375 degrees. 

Combine the eggs and milk together in a bowl and whisk together. Season with salt and pepper and combine again. Set aside. 

Heat the olive oil over medium high heat in a large skillet and cook the shallots and zucchini together for about 5 minutes, or until they are lightly browned. 

Make sure the shallots and zucchini are fairly evenly distributed in the skillet and then pour the egg mixture over the top. Allow the eggs to cook for about a minute until it begins to set around the edges. Then, take a rubber spatula and run it around the edges of the skillet so that the frittata doesn’t stick to the edges. Cook the frittata for another 3-4 minutes, or until the eggs are fairly set on the bottom. 

Remove from the heat. Arrange the squash blossoms in a circular pattern on the top of the frittata. Crumble the goat cheese and sprinkle evenly on top. 

Place the frittata in the oven and cook for about 10 minutes. Keep a close eye on it, though, because you want to make sure the top is set but you don’t want it to be overcooked! Once the top is set, remove from the oven and allow the frittata to rest for about 5 minutes. 

Top with green onions, slice, and serve! 

Breakfast Vegetarian

Breakfast Calabacitas (Mexican Zucchini and Corn with Eggs)

Calabacitas have been on my mind a lot lately because the garden is in full production mode and I have lots of fresh veggies, especially squash, tomatoes, and peppers. These ingredients just so happen to make up one of my summer favorites: calabacitas.

I can’t seem to get enough of them right now, so it’s not totally shocking that I began craving them at all hours of the day, including breakfast. I thought to myself the other day, “why aren’t calabacitas commonly served at breakfast?” So I fried up some eggs and topped calabacitas with them, warmed up some tortillas, and what a magical breakfast this was! Not only is this breakfast super tasty, it’s also very healthy. This breakfast will definitely be served up in my house from now on!


4 eggs

2 Tbsp. butter

1 Tbsp. olive oil

1 onion, diced

1 poblano pepper, diced and seeded

1 jalapeno or serrano pepper, diced and seeded (optional: if you like heat)

1 15 oz. can of corn, drained

2 roma tomatoes, diced

2 large zucchini, diced (can also use yellow squash)

3 cloves of garlic, minced

2 tsp. New Mexican chile powder

¼ c. fresh cilantro, chopped

1 tsp. cumin

2 tsp. oregano 

½ c. water

½ c. sour cream

¼ c. cotija cheese or shredded cheddar cheese

Salt and pepper to taste

Garnish with cilantro, green onions, or any other favorite toppings and serve with warm tortillas

Heat the olive oil in a large skillet over medium high heat. Add onion, poblanos, and serrano/jalapeno peppers. Cook for 2 minutes until soft. Add the corn, tomatoes, zucchini, garlic, cilantro, chile powder, cumin, oregano and cook for 5 minutes. Add water and cook until water is reduced and vegetables are soft, about 5 more minutes.

Remove the skillet from the heat and stir in the sour cream and cheese. Stir until cheese is melted. 

Heat the butter in a large skillet over medium high heat. Fry the eggs. While the eggs are cooking, divide the calabacitas onto four plates. When the eggs are cooked to your liking, top each plate with a fried egg and season with salt and pepper. Enjoy hot!

Breakfast Vegetarian

Çilbir (Fried Turkish Eggs) with Spiced Yogurt and Pesto Rosso

Eggs plus carbs plus TWO flavor bomb sauces? Yes, please. This is the breakfast of champions, my friends. Read on. 

This version of çilbir is not traditional and definitely has a couple of curveballs thrown into it, which is precisely why I love it. The traditional version is typically served with poached eggs, spiced butter, and yogurt sauce (which is also amazing, BTW), but after I made my delicious pesto rosso the other day I couldn’t resist swapping out the spiced butter for the pesto. Lemme tell you, it works. It REALLY works. It’s a Turkish-Italian food love story come true. Maybe I should’ve saved this recipe for Valentine’s Day.


Yogurt Sauce:

1 c. plain Greek yogurt

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh cilantro, chopped

2 tsp. oregano

1 tsp. smoked paprika

1 tsp. Aleppo pepper or red pepper flakes

1 clove of garlic, minced

Juice from one lemon

Salt and pepper


4 eggs

2 Tbsp. butter

⅓ c. pesto rosso

4 pieces of pita or naan

2 c. baby spinach

¼ c. fresh parsley

¼ c. fresh cilantro

2 green onions, sliced

¼ c. feta cheese

Combine the ingredients for the yogurt sauce in a bowl and stir. Season with salt and pepper.

Warm the naan or pita and spread the pesto rosso evenly onto the four pieces of bread. Top generously with the yogurt sauce and baby spinach. 

Melt the butter in a skillet over medium high heat and fry the eggs to your preferred doneness. Top each piece of naan or pita with a fried egg (and don’t be afraid to let a little extra butter drip onto them – yum!). 

Top each naan or pita with parsley, cilantro, green onions, and feta. Serve immediately! 

Breakfast Vegetarian

Soy Chorizo Breakfast Tacos

Just because it’s breakfast time does not mean you shouldn’t make tacos. Tacos are life, no matter the time of day or meal. In fact, I would eat these for breakfast, lunch, or dinner (or maybe even for all three meals in one day). In fairness, I’m an extra big taco fan – but these are just so damn good that I’d eat them at any time, day or night. Very few ingredients and practically no prep time are required to make these tacos, and the taste payoff is big.

These meat-free breakfast tacos will satisfy your craving for chorizo tacos and are so much healthier than the meaty original. If you have never given soy chorizo a try, now is the time. I rarely eat regular chorizo anymore because this stuff is legit. If you’re a vegetarian, these are perfect for the days you are craving meatiness and satisfaction. If you’re not a vegetarian, you might just flirt with the idea of becoming one after you eat these breakfast tacos.  

Ingredients (makes 8 tacos):

1 package of soy chorizo, removed from plastic casing

8 eggs

2-3 Tbsp butter

2 jalapenos or serranos, chopped

3 green onions, chopped

⅓ c. cotija cheese, crumbled

8 warm tortillas

Salt and pepper

Serve with any other favorite toppings, including:



Sour cream 


Hot sauce

Cook the soy chorizo according to package directions and set aside on a paper towel-lined plate to drain. 

Heat the butter in a skillet over medium high heat and fry eggs to your desired doneness. I like mine sunny-side up! Season with salt and pepper.

To assemble the tacos, place the soy chorizo on top of warm tortillas. Top with fried eggs, peppers, onions, and cotija cheese. Serve immediately!

Breakfast Vegetarian

Shakshuka with Feta

I don’t care if it’s breakfast, lunch, or dinner, shakshuka should be on the menu at your house. This popular Middle Eastern dish with poached eggs swimming in an aromatic, hearty sauce is so satisfying to the palate (and the eyes). Shakshuka can, and definitely should, be served at any time of day you’re craving something delicious, fast, and healthy.

There’s no denying that shakshuka is a fun word to say, and I learned that the word actually means “mixture.” And let me tell you, what a divine mixture it is! Vegetarians and meat lovers alike love this nutritious and flavor-packed meal, especially when it is served with freshly-grilled pita on the side. Perfect! 


2 Tbsp. olive oil

2 large shallots, chopped

1 red bell pepper, chopped

3 cloves of garlic, minced

2 14 oz. cans of fire-roasted crushed tomatoes (with their juices)

2 Tbsp. tomato paste

2 tsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder

6 large eggs

½ c. feta, crumbled

2 Tbsp. fresh parsley, chopped

Salt, black pepper and red pepper flakes to taste

Preheat the oven to 375 degrees.

Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and bell pepper and cook until soft, about 5 minutes. Add the garlic, tomato paste, cumin, chili powder, and smoked paprika and cook for 1 minute, or until fragrant. Add the crushed tomatoes, and parsley. Reduce the heat to low and simmer for 5 minutes. 

Turn the heat off and add salt, black pepper and red pepper flakes to taste. Mix thoroughly. Then, use a spoon to create wells for the eggs in the sauce. Crack the eggs directly into the wells, making sure to leave a small “wall” of sauce around the eggs so that the whites don’t spread when you bake them. 

Carefully place the skillet into the oven and cook for 8-10 minutes, or until the egg whites are opaque and cooked through, but the yolks are still soft. Remove from the oven and allow the shakshuka to rest for 1-2 minutes.

Before serving, top with feta cheese, additional parsley, and additional salt or red pepper flakes. Serve in bowls with grilled pita bread.

Breakfast Sides Vegan Vegetarian

Venezuelan Arepas

If you have never eaten arepas, it’s time to start. These gluten-free disks made of precooked corn flour are incredibly yummy and don’t weigh you down like bread. Most people eat them filled with good stuff, and that stuff can vary by time of day. 

Breakfast arepas can be filled with sweet jam or savory meats, eggs, and cheese. At lunch or dinner, they can be filled with tuna, chicken salad or beans and veggies. Arepas are about as versatile as food can get, and no matter what you put in or on them, they are terrific. 


2 c. masarepa (I like P.A.N.)

2 ½ c. warm water

Pinch of salt

Avocado oil

Preheat the oven to 350 degrees. 

Pour the warm water in a bowl and stir salt in to dissolve. Add the masarepa a little at a time until it is mixed together. Knead the mixture with your hands until a dough is formed. Allow the dough to sit for 5-10 minutes.

Divide the dough into 8 pieces and roll each piece into a ball. Then, using your hands, pat each ball in your hands until you form a disk that is about ½ inch thick. Repeat with all pieces. 

Heat the oil in a skillet over medium high heat and make sure the skillet is hot before adding the arepas. Brown the arepas on both sides, about 4 minutes per side.

Place the arepas on a baking sheet and bake in the oven for 15 minutes, or until they puff up a bit. You can also place them directly on the oven rack if you like them a little more browned. Remove them from the oven and allow them to cool enough to touch.

Cut the arepas in half (hamburger bun style) and fill with your favorite fillings!

Breakfast Pork

Spinach, Bacon and Blue Cheese Crustless Quiche

I had a pretty hardcore pig-out fest this weekend, so I decided to make it up to my body by cutting some carbs for a couple of days. Usually cutting carbs really bums me out and is hard for me to do, but this oh-so-flavorful and very filling crustless quiche redeemed my faith in  low-carb meals that are actually really tasty AND leave me satisfied. 

Because this crustless quiche is full of some of the best flavors around (I mean, bacon, blue cheese, spinach? What’s not to like?), I didn’t even feel like cutting carbs was even the tiniest punishment. In fact, I thoroughly enjoyed my meal . . . and guess what? I’m even looking forward to eating the leftovers for lunch tomorrow. Win, win.


6 large eggs

1 Tbsp. olive oil

1 c. whole milk

2 oz. blue cheese

½ c. shredded mozzarella

3 strips of bacon, cooked and crumbled

2-3 c. spinach leaves

2 green onions, sliced

Salt and pepper

Preheat the oven to 350 degrees. 

Heat olive oil in a skillet over medium high heat. Cook the spinach until it’s wilted, about 1-2 minutes. Season with salt and pepper.

Coat a pie dish with non-stick spray. Place the spinach in the bottom of the dish. Top with green onions, blue cheese, bacon, and mozzarella. 

Whisk together the eggs, milk, salt, and pepper. Pour the mixture over the spinach, cheese, and bacon. 

Bake for about 45 minutes, or until the quiche is set and golden brown. 

Breakfast Vegetarian

Hatch Green Chile Migas

Migas are made up of most of my favorite things: tortillas, cheese, eggs, green chile, and taco toppings, so of course I’m in love with them. Traditionally, migas are eaten at breakfast, which is totally cool . . . but I love to make them on a weeknight when I want something super tasty and super fast. Migas for the win!

While it’s not necessarily traditional, I like the corn tortillas in my migas to retain some of their crispiness. Many traditional recipes for migas call for allowing the fried tortillas to cook with the egg mixture, but I like to add mine at the end. It’s all about what you like, so you could always reverse the order if you like softer tortillas. You certainly don’t want to skip the frying step, though, because it really kicks up the overall flavor.


4-5 corn tortillas, cut into triangles

2 Tbsp. vegetable oil

6 eggs, beaten

1 Tbsp. butter

½ c. Hatch green chile or diced green chiles

¼ c. queso fresco

¼ sour cream, for topping

Sliced avocado, for topping

2 green onions, sliced, for topping

Fresh cilantro, for topping

Fresh jalapenos, sliced, for topping

Additional cheese for topping, if desired

Heat the vegetable oil in a large skillet over medium high heat. When the oil is hot, add the tortilla triangles and fry until they are light brown. Season with salt and set aside on a paper towel-lined plate.

Discard the oil and wipe out the skillet. Heat butter over medium high heat and add the eggs. Scramble them until they are about halfway cooked through. Add the green chile, mix together quickly, and then add ¼ c. queso fresco and let it melt, stirring occasionally until the eggs are cooked through to your preference. Quickly add the fried tortillas into the egg mixture and mix together until combined. Serve immediately, topped with sour cream, avocado, cilantro, jalapenos, and additional cheese, if desired.