Vegetable + Breakfast recipes (44)

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Authentic Potato Pancakes

Recipe by: ANNARK

Reviews(1)

An authentic European recipe for potato pancakes straight from Gran!

Best Tomatoes on Toast

Recipe by: petebloke

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Do not ignore this recipe just because it is simple, it is a great breakfast/snack for any tomato lover. Make sure you use Napolina Tomatoes, I have tried this with other brands and they just do not come close.

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Broccoli and red pepper quiche

Recipe by: Norma MacMillan

Reviews(1)

This vegetable-packed quiche is cooked in a large, deeper-than-average tin and the pastry is rolled out thinly to give a generous amount of filling and small proportion of pastry in each slice. Serve warm, rather than piping hot or chilled, with a lightly dressed, crisp salad.

Cheesy bread and butter pudding

Recipe by: Maggie Pannell

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A popular, farmhouse-style recipe, but with the addition of juicy leeks and sun-blush tomatoes for a healthier result. Excellent for brunch or for an easy lunch or supper, served with a simple salad.

Chicken and sweet potato hash

Recipe by: Norma MacMillan

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This is a great supper dish to make with leftover roast chicken, or with turkey. Sweet potatoes are a colourful addition to the potatoes traditionally used in a hash, and sweetcorn adds a delightful texture. With its simple yogurt sauce, the hash needs only a crisp mixed salad and crusty, rustic bread to make a delicious meal.

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Chickpea and vegetable eggah

Recipe by: Norma MacMillan

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Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

Chilled leek, pear and potato soup

Recipe by: Brenda Houghton

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This cold golden soup with its hint of sweetness is delicious on a summer's day.

Chillied potato and leek quiche

Recipe by: Norma MacMillan

Reviews(1)

If you love quiche but are tired of the usual fillings, here's a new idea to whet your appetite. A vibrant green layer of peppery rocket is sandwiched between sliced potatoes and leeks in a Gruyre-flavoured custard, and the crisp pastry case is speckled with hot chilli and fragrant thyme. Serve warm with a tomato and red onion salad.

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Courgette Muffins

Recipe by: JJOHN32

Reviews(2)

Wholemeal muffins - honey-sweetened and packed with flavour - still manage to be low-fat and good for you. Semi skimmed milk, egg whites and just a little oil make these the healthy choice.

Crispy Potato Cakes

Recipe by: bluebayou

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This is a great way to use up leftover mash. You can also freeze them once they've cooled, and then just pop them in the toaster to reheat!

Cullen skink omelette

Recipe by: Chrissie Lloyd

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The ingredients for cullen skink – a traditional Scottish soup based on smoked haddock and potatoes – are here turned into an omelette. For the best flavour, use traditional smoked haddock, which is free from artificial yellow dye.

Deluxe asparagus tart

Recipe by: Norma MacMillan

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The filling for this very special tart combines asparagus spears with strips of Parma ham, peas and grated pecorino cheese in a garlic-flavoured egg custard. The pastry case is made from a light yeasted shortcrust that is surprisingly low in fat. Small minted new potatoes would make a perfect accompaniment.

Easy Asparagus and Mushroom Frittata

Recipe by: MAGGIDEW

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This is one of my favourites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Easy Mushroom Quiche

Recipe by: LMSM

Reviews(4)

This quiche is without pastry - it couldn't be simpler.

Easy Mushrooms for Toast

Recipe by: PEA GYPSY

Reviews(2)

This recipe is simple. I made it up determined to use up any mushrooms I had. Mushrooms are sautéed in butter with rosemary, garlic, parsley, vegetable stock and whiskey. Perfect served on toast.

Florentine baked eggs

Recipe by: Maggie Pannell

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Spinach and eggs are a classic combination, and drizzling a little cream over each dish adds a lovely richness.

Glamorgan sausages

Recipe by: Chrissie Lloyd

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Instead of meat, Glamorgan sausages are made with cheese, which, as the Welsh name suggests, should be Caerphilly. Celery has been added for lighter results.

Groovy Green Smoothie

Recipe by: mcookin

Reviews(4)

A great way to get your little ones to eat spinach! Kids love the intense green colour, and you will be amazed by this deliciously fruity smoothie. Experiment with different amounts or types of fruit to make your own variation.

Leek and spring green filo pie

Recipe by: Norma MacMillan

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A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in their skins.

Leftover roasted veg frittata

Recipe by: Diana

Reviews(2)

This is such a great way to use up that bit of roasted veg that would otherwise languish in the fridge. I used feta in my frittata, but you could use a different cheese if you prefer. Similarly, I made mine with leftover roasted potato, parsnip and carrot - which worked beautifully - but do use whatever leftover veg you have.

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