Breakfa st
Flair WITH
Chefs get creative—and
bold—with vegetarian
breakfast offerings.
By Kathryn Kjarsgaard
Wild Eggs
keep vegetarian and vegan customers
satisfied, happy and full at breakfast time.
AS DEMAND for vegetarian
breakfast items soars, restaurants are
responding with ever more clever and
creative options for infusing flavor and
adding protein substitutes to items for
this day part. From housemade granola
to a farmers market skillet, and from a
Surfer Girl omelet to eggs Benedict with
soy chorizo, chefs are finding ways to
A recent study by Mintel found that
66% of restaurant-goers say they are
interested in healthier breakfast options,
while 39% say breakfast options at their
local eateries are not healthy.
According to Renee Zonka, CEC, CHE, RD,
MBA, dean of Kendall College School of
Culinary Arts, Chicago, while vegetarian
options are not always healthier, operators
can help customers make more healthful
selections by adding good-for-you vegan
and vegetarian dishes to the menu. “Chefs
are trying to meet this significant demand
during the morning day part by offering
