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 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.
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