Toaster Oven Frittata for Two

This toaster oven frittata is stuffed full of veggies, high in protein and tastes so darn good you’ll want to eat it all day, every day. Sized to fit your little toaster oven it makes a tasty dinner or Sunday brunch for two.

 A frittata cooked in a mini cast iron skillet on a wooden table.

While this recipe is perfect for any meal, I absolutely LOVE making it on a lazy weekend morning. Mostly because you get to ditch standing at the stove and let your toaster oven do all the work.

Like the sound of that? Then you should check out this lemon blackberry baked pancake or Baked Eggs and Green Beans recipe.

But first, let’s make a frittata!

~ Keep scrolling for step by step photos & cooking tips after the recipe ~

Baked toaster oven fritatta in a mini cast iron skillet

Toaster Oven Frittata

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Hearty and filling, this small-batch frittata is perfect for using up leftover veggies.

Ingredients

  • 2 teaspoons Grapeseed Oil, divided
  • 1/2 cup Brussels Sprouts, thinly sliced
  • 1/2 cup Broccoli Florets, chopped
  • 2-3 Cremini Mushrooms, chopped
  • 1 Shallot, thinly sliced
  • 1/4 teaspoon Dried Oregano
  • Salt and Pepper, to taste
  • 2 tablespoons Crumbled Feta Cheese
  • Half a Roasted Red Pepper, chopped
  • 4 large Eggs
  • 2 tablespoons Half & Half
  • 1 tablespoon Fresh Herbs, like parsley or thyme, finely chopped
  • 1/4 teaspoon Fine Sea Salt
  • 1/8 teaspoon Black Pepper

Instructions

  1. Adjust your toaster oven’s cooking rack to the lowest placement and preheat to 400°F on the BAKE setting.
  2. Rub the bottom and sides of a 6.5-inch cast iron skillet with 1/2 teaspoon of the oil.
  3. Add Brussels sprouts, broccoli, mushrooms and shallot to the pan. Drizzle with remaining oil and season with oregano, salt, and pepper. Toss well to coat all of the vegetables.
  4. Add pan to the toaster oven and cook vegetables just until softened, about 12 to 15 minutes, stirring halfway through cooking.
  5. While the vegetables cook, grab a medium bowl and add the eggs, half and half, herbs, salt, and pepper. Whisk until combined.
  6. Once the vegetables are ready, carefully remove the pan (it’ll be hot) and reduce the temperature to 375°F.
  7. Sprinkle vegetables with feta and roasted red pepper. Pour the eggs on top and return the pan to the toaster oven.
  8. Bake until the eggs are puffed, lightly browned around the edges and the middle is set, about 18 to 25 minutes.

Notes

A 7 x 5-inch toaster oven casserole dish can be substituted for the mini cast iron pan.

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Nutrition Information:
Yield: 2 Serving Size: Half of Recipe
Amount Per Serving: Calories: 265Total Fat: 18.9gSaturated Fat: 6gCholesterol: 386mgSodium: 381mgCarbohydrates: 8.7gFiber: 2.3gSugar: 3.1gProtein: 16.7g

Step by Step Photos

A baked fritatta in a mini cast iron skillet(Quick Note: This post contains affiliate links, as an Amazon Associate we earn commissions from qualifying purchases.)

Next weekend, once you’ve convinced yourself to get out of bed, pop into the kitchen and toss a few handfuls of finely chopped vegetables in the toaster oven.

For this recipe, I like to use this cute 6.5-inch cast iron skillet (affiliate link) but a very well-greased 7 x 5 casserole dish (affiliate link) works too.

Sliced fresh vegetables in a mini skillet ready to be roasted

By the time you’ve started a pot of coffee and checked out the latest on Facebook, those veggies will be just pre-cooked (softened but still toothy). Sprinkle with salty feta cheese, roasted red pepper and pour a few whisked eggs over everything.

Quickly (but carefully) shove the pan back in your toaster oven, grab a nice fresh cup of Joe and immediately hop back under the covers!

About 20 minutes later an irresistible savory aroma will lure you into the kitchen for a thick slice of your tiny but mighty toaster oven frittata.

Pretty much the perfect Sunday morning…unless you use grape tomatoes. Those juicy red jewels are little troublemakers!

Roasted mushroom, broccoli, Brussels sprouts and red pepper in a mini skillet

When we got our new Breville Smart Oven Pro (BOV845BSS) earlier this year I was so excited to cook with it. The first recipe I made was a baked frittata. Without a second thought, I dumped a whole handful of grape tomatoes in with the eggs.

About 10 minutes later, I heard a popping noise.

I pressed on the light to look inside the toaster oven and just as it lit up, a stream of tomato juice shot across the inside.

Then another tomato burst. And another.

My first instinct was to get the pan out of the toaster oven STAT! But the eggs were nowhere near done.

For the next 10 minutes, I just waited (wet rag in hand) for my mini tomato disaster to end.

Frittata baked in a mini cast iron skillet on a wooden table

Once I got up the courage to try again, I cautiously added sliced grape tomatoes. There were no juicy explosions but the frittata came out watery.

So I always skip tomatoes and add half a chopped roasted red pepper to our frittatas instead.

Roasted red peppers are sweet and bright like tomatoes but won’t make the eggs watery or have you spending hours cleaning your toaster oven. That last one’s really important for the whole lazy Sunday morning thing.

Plus, an open jar is a perfect excuse to make even more veggie-filled toaster oven recipes like:

 

6 Comments

    1. I bet your frittatas are awesome Grace 🙂 Ours used to be smaller/flatter but then we kept adding more veggies and now they’re always kind of fat, lol.

  1. My oven glass is so stained, I can never get it properly clean anymore, I’ve tried everything… 🙁 That’s the problem, I guess, when people cook a lot, I’ve only seen perfect ovens in household where there is not much cooking going on. The frittata looks so good and I love that little pan, I only have a regular sized one, but sometimes a smaller one would be more suitable.

    1. Haha, so true about the clean oven that no one uses. We got a new full-sized oven last year and have used it twice for company. You’d think we never cook until you saw our well-loved (some may say dirty) toaster oven on the counter! It sounds like your oven is well-loved too 😉

  2. For that tomato taste that I *always* crave with dishes like this, I use sun-dried tomatoes.

    Specifically, I use the dried ones (not the oil-packed ones). For a small 5″ x 7″ frittata, I use about 1 to 2 Tbsp of the dried tomato “chips” softened with 2 to 3 Tbsp of very hot (or boiling) water. That gets them soft enough so that after baking, they have a nice texture (soft but not “mushy”) and a delectable tomato flavor. I add them just before the eggs (the same place where you add the feta and roasted red pepper), draining off any residual water that didn’t get soaked up.

    I also call this my “clean out the fridge” frittata — using up all the small amounts of veggie leftovers (a handful of baby spinach, a couple of baby carrots julienned, whatever). Just pre-cook as you instruct above, add eggs & cheese, bake, perfection!

    1. Sun-dried tomatoes are genius! Awesome flavor – none of the mess 🙂 Thanks for the tips on softening them. I can’t wait to add carrots to our next frittata – never would have thought of that but it sounds delicious. Thanks for sharing so many great ideas, Lana – Happy Holidays!

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