Toaster Oven Frittata Recipe
Brie Norris | Toaster Oven LoveThis 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 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.
Like the sound of that? Then you should check out this lemon blackberry baked pancake too. But first, let’s make a frittata!
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 cute 6.5-inch cast iron skillet, but a 5 x 7 casserole dish works well 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 some 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.
The first time I cooked with our brand new Breville toaster oven I made a baked frittata and added a handful of whole grape tomatoes 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 a roasted red pepper, carrot and hummus sandwich, tortilla pizzas with sundried tomatoes and spinach or this O-M-G so good broiled eggplant sandwich.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!
Toaster Oven Frittata Recipe
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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 small 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
Directions
- Adjust your toaster oven’s cooking rack to the lowest placement and preheat to 400°F. 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.
Notes
- A 5 x 7 toaster oven-safe casserole dish can be substituted for the mini cast iron pan.
Recommended
- Published:
- Modified:
- Author:
- Brie Norris
- Cooking Method:
- Baked
- Category:
- Eggs
- Tags:
- Toaster Oven Cooking, Breakfasts, Brunches, Easy Dinners, Eggs, Brussels Sprouts, Broccoli, Mushrooms, Feta Cheese, Peppers, Baked
- Related Recipes:
- Toaster Oven Cooking Recipes, Breakfast Recipes, Brunch Recipes, Easy Dinner Recipes, Egg Recipes, Brussels Sprout Recipes, Broccoli Recipes, Mushroom Recipes, Feta Cheese Recipes, Pepper Recipes, Baked Recipes
- Recipe Yields:
- 2 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Brie Norris
Recipe Yields: 2 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutrition Facts
Amount Per Serving
