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