3 Egg-squisite Vegetarian Recipes

Do you think the word ‘vegetarian’ is synonymous with ‘rabbit’? Then, you might be surprised that these three protein-packed recipes exist. Vegetarian recipes can be packed with flavor, cheap to make (an egg is like 12 cents), cruelty-free, and Paul McCartney is into it. Read on and become shell shocked by how delicious these dishes are.

Alexis Frankel

Crispy Egg and Avocado Sandwich

1 egg

shredded sharp cheddar cheese

onion

tomato

1 tiny radish

2 slices of bread

½ avocado

salt

pepper

oil or butter

hot sauce (optional)

Frying cheese onto other food is a vegetarian game-changer. The crispy, cheesy egg with its runny yolk is the highlight of this dish and is easy to make. You can totally fry cheese onto anything, incredulously. Try the same method on your grilled cheese and be wowed. This is a recipe adapted from iamafoodblog.com.

1. Thinly slice the onion, tomato, and radish. I actually used the leftover tomato and onion from my omelet yesterday. For those of you who have never used radish, it adds a ton of crunchy texture and is packed with vitamin C.
2. Set the stove to medium heat and pour just enough oil or butter in a pan to coat the bottom.
3. Wait till the pan is heated and evenly sprinkle a filled circle of cheese into the middle of the pan.
4. When the cheese is melted, crack an egg onto it. Sprinkle on a little salt and pepper. Cracking the egg closer to the pan surface will prevent a broken yolk.
5. Pop your bread in toaster while the egg is cooking.
6. When the toast is done smash some avocado onto it with a little salt and pepper, using a fork. Keep an eye on the egg to make sure it is not overcooking. You might need to take it out and set it aside.
7. Arrange the sliced radish, onion, and tomato onto the smashed avocado.
8. If you have not had to already, take your crispy egg out of the pan and onto the toast.
9. Close it up with a little hot sauce and munch!

Alexis Frankel

Cheesy, Veggie Omelet

goat cheese (optional)

shredded sharp cheddar cheese

tomato

green pepper

onion

parsley

salt

pepper

2 eggs

oil or butter

hot sauce

As Drake would say, I’ll admit it, I’ll admit it. Making an omelet is not pouring cereal into a bowl (which is also vegetarian, guys). Yet, with a little practice, you can make this delicious, cheap breakfast. This dish is also perfect for the hangover you are going to get after the next FSU football game.

1. Slice the tomato and onion thinly. Dice the green pepper. Cut up as much vegetables as you want to stuff inside your omelet, but remember the onion and pepper will cook down.
2. Set the stove to medium heat and pour just enough oil or butter in a pan to coat the bottom.
3. Wait until the pan is heated (about a minute) and toss in a handful of sliced onion and pepper.
4. Cook around 3-4 minutes or until the pepper softens and the onion is translucent. Then, set it aside. Do not take the pan off the stove just yet.
5. In a bowl, whisk the eggs with parsley, salt and pepper.
6. Pour a little more oil or butter into the pan.
7. Pour egg into heated pan and immediately whisk the the middle of the eggs for a couple seconds, making sure the egg stays a complete circle with no gaps. You may have to shift the pan around to do this. It is important that you do not whisk the eggs around too much.
8. Wait about a minute or when until the egg looks almost cooked. Arrange the cheese and vegetables onto half of the omelet. It will make your life easier if you put it on the side opposite to the hand you write with.
9. Wait another minute and then DELICATELY fold the omelet. This part is tricky and may involve slowly scraping up one side, using your fingers to gently pry it over, using a fork and a spatula at the same time, or all of these methods combined. Use the spatula to press the omelet down into a folded shape.
10. Slide it onto your plate slowly, drizzle it with a little hot sauce, and try not to eat it too quickly.

Polly Hill

Spicy Egg Muffins

¼ cup cheese

6 eggs

¼ cup green pepper

¼ cup onion

¼ cup tomatoes

½ jalapeno

¼ cup sharp shredded cheese

salt

pepper

salsa

I do not make the most egg-cellent decisions all the time, although I am a grown adult. I am not a morning person. Often I will skip minor things like changing out of my pajamas and eating breakfast before I go to classes to sleep. You can freeze these egg muffins and take a minute and a half to reheat them in the microwave.

1. Preheat your oven to 350 degrees.
2. Grease a muffin pan. This recipe makes six muffins.
3. Dice up all the vegetables. Leave the seeds in the jalapeno if you want it extra spicy.
4. Whisk the eggs, then add all the ingredients together, aside from the salsa.
5. When the oven is preheated, pour the eggs into the muffin pan and put them in the oven for 20-25 minutes.
6. Eat with some salsa.