Recipes For The Best Low Carb Breakfast For Vegetarians

You can still enjoy the best breakfast if you are a vegetarian. There are thousands of recipes online and in books that allow vegetarians to prepare something tasty and healthy in the morning. This is a list of some of the top recipes vegetarians looking for a low carb diet should consider.

Low carb pizza frittata

Pizza frittata has a sweet aroma and could be the best thing your breakfast has been missing. The fresh basil on the frittata makes this finger leaking low carb pizza stand out on the breakfast table.


  • 1 tbsp oil
  • 1/2 onion sliced
  • 2 cloves garlic minced
  • 1/2 yellow pepper diced
  • 2 medium mushrooms diced
  • Salt
  • Black pepper
  • 3 eggs
  • 3 tbsp milk
  • 5 tbsp your favorite pizza sauce
  • 125 g mozzarella cheese ~1 cup
  • 1 tbsp black olives
  • Fresh basil to serve


Heat some oil on the frying pan then put onion, pepper, garlic and mushroom. Cook for about 6 minutes under medium heat then season with salt and pepper. Lightly beat the eggs on the side with milk.

Evenly distribute the vegetables across the pan and ensure they are fairly soft before pouring the egg mixture on top. Make sure the eggs are cooked through before you turn the heat fairly low.

You can now put the sauce onto the frittata then spread it out. Sprinkle the mozzarella and olives then return it back to the heat until the cheese melts. Your low carb pizza frittata should now be ready. Serve with fresh basil.

Low Carb Crustless Quiche Caprese

Vegans can still have a good health and enjoy sufficient supply of protein from the eggs and almond milk. There is also plenty of antioxidants from the juicy tomatoes and great flavor from aromatic garlic. So Crustless Quiche Capresse is packed with everything nice.


  • 1 1/2 cup Grape tomatoes (halved)
  • 1 cup Fresh basil (chopped)
  • 4 cloves Garlic (minced)
  • 9 large Egg
  • 1/2 cup Unsweetened almond milk
  • 3/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 6 oz Fresh mozzarella cheese


Preheat the oven to 177 degrees C. Mix the tomatoes, garlic, basil and 2/3 of the mozzarella pieces in a bowl before transferring it to the pan.

You can whisk the eggs, milk, black pepper and sea salt then pour the mixture into the pan over the tomatoes and basil. Bake it for 30 minutes.

The remaining mozzarella pieces can be dotted on top of the partially baked quiche then bake for about 15 minutes until golden. Drain any liquid near the edge before serving. Fresh basil ribbons will garnish better.

Low Carb Spanakopita Cottage cheese and Egg Casserole

You can have a low carb high protein breakfast if you choose Spanakopita Cottage cheese Casserole. Not only is this great for breakfast but it can also work as an appetizer.


  • 1 tsp olive oil
  • 1/2 medium sweet onion diced
  • 1 large clove of garlic minced
  • 16 oz bag of frozen spinach thawed
  • 1 16 oz. tub of Friendship Whipped Cottage Cheese
  • 6 large egg whites
  • 1/2 tsp dill weed dry
  • 1/8 tsp nutmeg
  • 4 oz. block Feta crumbled


Preheat the oven to 375 degrees then place the oil in skillet over medium high heat. You can put onions and garlic then sauté. Squeeze out the water from your spinach before adding to the translucent onions. Sauté again for at least 2 minutes.

In a large bowl, blend well cottage cheese, dill weed, egg whites and nut meg. Add the spinach mixture to it then stir to ensure the mixture is evenly distributed.

Chop the feta into small cubes and bring it to the mixture. Pour this into greased casserole dish then bake for 45-50 minutes. You can either have it hot or cold.

Veggie Pizza Skillet Eggs

There is plenty of veggies loaded in this dish. So if you love pepper, onions, mushrooms, spinach, olives and jalapeno then this is what you should have for breakfast.


  • 1 tbsp extra virgin olive oil
  • 7 buttons organic mushrooms (sliced)
  • 1 small onion (sliced)
  • ½ medium green bell pepper
  • ½ Jalapeno
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt
  • ¼ black pepper
  • 2 cups organic fresh spinach leaves
  • 2 cups Rao’s marinara sauce
  • 4 organic eggs
  • 10 kalamata olives
  • Chunks of mozzarella cheese


Chop the onion, mushrooms, pepper and jalapeno. Put some oil to a preheated cast-iron skillet then the mushrooms. Cook for 5 minutes until light brown before adding the onions, pepper, Italian seasoning, jalapeno salt, garlic powder and black pepper. Cook for at least 3 minutes.

Add some fresh spinach leaves then sauce once the spinach wilts down. Cover with a lid then once ready, make 4 wells. Crack an egg for each well. Cover once again and let the steam cook the eggs.

Meanwhile, your cheese should be ready. Once the eggs are ready, top them up with olives and cheese. Cover again for at least 2 minutes. Once that’s done, garnish with crushed pepper flakes and oregano.

Crustless Tomato and Basil Quiche

You can enjoy a sumptuous breakfast when you have Crustless tomato and Basil Quiche. This is a low carb dish that tastes better than your ordinary breakfast.


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 cups tomatoes, sliced
  • 2 tbsp flour
  • 2 tbsp dried basil or 2 tablespoons fresh basil
  • 3⁄4 cup egg substitute or 3 whole eggs
  • 1⁄2 cup skim milk
  • 1⁄2 tbsp black pepper (or less)
  • 1 cup low fat swiss cheese, shredded


Preheat the oven to 400°F then spray cooking spray to a 9” pan. Have a ½ cup of cheese on the bottom. Heat oil over medium heat then sauté your onions until soft. Have a layer of cheese in pie pan.

Sprinkle the slices of tomatoes with basil and flour then sauté for a minute on both sides. Whisk eggs and milk then season with pepper. Pour over the layers of tomatoes and onion.

The remaining ½ cup of cheese can be sprinkled on top then bake for 10 minutes at 400° F. Reduce the heat to 350° F then bake for 15 minutes. Make sure it is puffed and golden before taking it out of your oven. It tastes better when warm.