Free Vegetarian Breakfast Recipes

Breakfast Burritos
Scrambled Mexican Tofu
Vegetarian Omelet

Breakfast Burritos Ingredients:

2 Large Tortillas
1 Bunch Scallions - Diced
1 Medium Pepper - Diced (Red or Yellow is best
1/4 lb (125g) Sliced Mushrooms
1/2 Cup (125) ml Sour Cream
3 Eggs or 4 Ounces (125g) of Liquid Fake Eggs

Breakfast Burritos Method:

Heat a non-stick pan, add the scallions, green pepper, and mushrooms and saute. Pour in the eggs or liquid egg substitute. Stir the contents of the pan to mix as it cooks. Add the mixture to tortillas and top with sour cream.
Serve Breakfast Burritos immediately.

Enjoy your freshly made Breakfast Burritos!

Scrambled Mexican Tofu Ingredients:

6 Cups ( 1.5 litres) Egg Whites
6 Tablespoons ( 90 ml) Soy Sauce
1/2 Teaspoon (2.5 ml) Black Pepper
1 Cup ( 250 ml) Diced Onions
1 Diced Pepper - Red or Yellow is best
4 Tablespoons ( 60 ml) Green Chili
12 Tablespoons ( 180 ml) Fresh Chives
1 lb ( 500 g) Soft Tofu
2 Fresh Tomatoes - Diced
5 Garlic Cloves - Minced

Scrambled Mexican Tofu Method:

Mix the egg whites, soy sauce and black pepper in a bowl, and crumble in the tofu. Saute onions and chopped pepper over gentle heat in a non-stick skillet until the onion softens (about 5 minutes). Add garlic and tomatoes and cook over medium heat until cooked (about 15 minutes). Add egg mixture to skillet and scramble until cooked.
Serve Scrambled Mexican Tofu Immediately.

Enjoy your freshly made Scrambled Mexican Tofu!

Vegetarian Omelet Ingredients:

For omelet:
Puff pastry dough
5 fresh eggs
1 cup heavy cream
1/4 cup onions, chopped
1/2 cup spinach, chopped
1/3 cup red bell peppers, chopped
1/3 cup zucchini, chopped
1/8 cup ricotta cheese

For Hollandaise Sauce:
3 egg yolks
2 dashes white pepper
1 dash cayenne pepper
1/2 cube unsalted butter Juice of 1/2 lemon
1/4 teaspoon salt

Vegetarian Omelet Method:

Preheat oven to 350°F. Lightly grease a large tart pan. Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides. Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese. Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes. In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers. In a separate pan, melt butter and add it slowly to the mixture, whipping constantly. When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.

Enjoy your freshly made Vegetarian Omelet!