Toaster Oven Frittata Recipe
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.
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 Egg
- 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
- 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.
Nutrition
Calories: 226kcalCarbohydrates: 3gProtein: 13gFat: 14gSaturated Fat: 3gSodium: 447mgFiber: 1gSugar: 1g
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