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.
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.
But first, let’s make a frittata!
~ Keep scrolling for step by step photos & cooking tips after the recipe ~
- 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
- Adjust your toaster oven’s cooking rack to the lowest placement and preheat to 400°F on the BAKE setting.
- Rub the bottom and sides of a 6.5-inch cast iron skillet with 1/2 teaspoon of the oil.
- 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.
- Add pan to the toaster oven and cook vegetables just until softened, about 12 to 15 minutes, stirring halfway through cooking.
- While the vegetables cook, grab a medium bowl and add the eggs, half and half, herbs, salt, and pepper. Whisk until combined.
- Once the vegetables are ready, carefully remove the pan (it’ll be hot) and reduce the temperature to 375°F.
- Sprinkle vegetables with feta and roasted red pepper. Pour the eggs on top and return the pan to the toaster oven.
- Bake until the eggs are puffed, lightly browned around the edges and the middle is set, about 18 to 25 minutes.
A 7 x 5-inch toaster oven casserole dish can be substituted for the mini cast iron pan.
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
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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 our 6.5-inch cast iron skillet but a very well-greased 7 x 5 casserole dish works too.
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!
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.
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: