I started making this after realizing I had half a jar of roasted red peppers just sitting in my fridge, judging me. It took one test bake to know this was going onto regular rotation. Smoky paprika, salty feta, those sweet charred peppers — it’s one of those combos that tastes like you actually planned it.
The whole thing bakes in your toaster oven, no stovetop required. That’s the part I love most. You don’t need to babysit anything or worry about the bottom burning before the top sets. If you’ve got a small metal baking pan that fits your oven rack, you’re basically already there. A ceramic dish works too, though it may need an extra minute or two.
This is technically a frittata, but I think of it more as a baked egg situation that you cut into squares and eat whenever. Breakfast, lunch, dinner — doesn’t matter. It’s good warm, good at room temp, good cold from the fridge at midnight if that’s where your evening takes you. If you’ve been meaning to use your countertop toaster oven for more than just reheating pizza, this is a solid place to start.
Makes 4 reasonable servings, or 2 generous ones if you’re not going to pretend otherwise.
Toaster Oven Smoky Roasted Red Pepper and Feta Frittata Squares
A smoky, cheesy baked egg dish with jarred roasted red peppers and crumbled feta that comes together in one pan — no stovetop, no fuss. Cut into squares and serve warm or at room temperature.
Ingredients
Instructions
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Preheat your toaster oven to 375°F on the bake setting. Brush a small metal baking pan (8x8 inch works great, or whatever fits your toaster oven) generously with olive oil and set it aside.
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Crack the eggs into a bowl and whisk them together with the milk, smoked paprika, salt, and black pepper until smooth and a little frothy. Don't skip the whisking — you want air in there.
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Scatter the chopped roasted red peppers and scallions across the bottom of the oiled pan.
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Pour the egg mixture right over the peppers. Crumble the feta evenly on top, then sprinkle over the dried oregano.
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Slide the pan into the toaster oven and bake for 18 to 22 minutes, until the center is just set and the edges are pulling away from the sides slightly. It shouldn't jiggle much when you give the pan a gentle shake.
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Let it rest for 5 minutes before cutting into squares. Scatter fresh parsley over the top and serve warm — or honestly, straight from the pan at room temperature is fine too.
Notes
Feta saltiness varies a lot by brand, so taste before adding extra salt. If your toaster oven runs hot (mine does), check at the 16-minute mark. Leftovers keep in the fridge for up to 3 days and reheat well in the toaster oven at 325°F for about 5 minutes. You can swap the roasted red peppers for sun-dried tomatoes in a pinch. I've also added a handful of baby spinach pressed into the egg mixture before baking — works perfectly.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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