I make this frittata more than almost anything else in my toaster oven, and I’ll be honest — it started because I had half a bunch of asparagus that needed to go. Roasted it at high heat, threw it in eggs with feta, and that was that. It was better than I expected. A lot better.
The brown butter is the thing. It takes maybe two extra minutes and it completely changes the flavor — nutty and rich in a way that makes people think you did something fancier than whisk eggs into a pan. If you haven’t tried it in a frittata before, just do it once and you’ll get it. You’ll need an oven-safe skillet that fits your toaster oven — an 8-inch cast iron is my go-to and it slides right in.
This works as breakfast, obviously, but I eat it for dinner at least twice a month. Slice it like a pizza, put some good bread alongside it if you want something more substantial. It reheats well, it travels fine, and it doesn’t get weird after a day in the fridge the way some egg dishes do. Feta holds up. Asparagus holds up. The whole thing just works.
If you’re new to cooking eggs in a toaster oven, this is a genuinely forgiving recipe to start with. A decent toaster oven with a proper bake setting makes a real difference — you want actual even heat, not just a glorified broiler. Get the asparagus a little charred first, brown your butter, pour in the eggs, and you’re basically done.
Toaster Oven Crispy Brown Butter Roasted Asparagus and Feta Frittata
A golden, custardy frittata packed with roasted asparagus and salty feta, made entirely in the toaster oven. It comes together in about 30 minutes and works for breakfast, lunch, or a lazy dinner.
Ingredients
Instructions
-
Preheat your toaster oven to 425°F on the bake setting. Line the toaster oven pan with foil and drizzle on 1 tablespoon of the olive oil.
-
Toss the asparagus pieces directly on the pan with 1/4 teaspoon of the salt and the black pepper. Spread them out in a single layer. Roast for 8-10 minutes until the tips are a little charred and the pieces are tender. Pull them out and drop the temperature to 375°F.
-
While the asparagus roasts, whisk together the eggs, milk, garlic powder, remaining 1/4 teaspoon salt, and red pepper flakes in a bowl until the mixture is fully combined and a little frothy. Stir in most of the dill, saving a pinch for the top.
-
Now for the brown butter — this is the part that makes it. Put the butter in a small oven-safe skillet (8-inch cast iron works perfectly here) or the toaster oven-safe pan you'll bake the frittata in. Set it on the rack for about 2 minutes, watching it, until the butter melts and starts smelling nutty. Don't walk away. Pull it out the moment it looks golden.
-
Swirl the browned butter to coat the bottom and sides of the pan. Add the remaining tablespoon of olive oil if using a larger pan. Pour in the egg mixture, then scatter the roasted asparagus and crumbled feta evenly across the top.
-
Bake at 375°F for 12-14 minutes. You want the edges set and puffed, the center just barely not jiggly. It'll firm up as it sits, so pull it slightly early.
-
Let it cool for 5 minutes before cutting. Top with the scallions and the reserved dill. Eat it straight from the pan — fewer dishes.
Notes
An 8-inch cast iron skillet is ideal here because it fits most toaster ovens and holds heat well, but any oven-safe pan that fits works. If your toaster oven runs hot, check the frittata at 10 minutes. Leftovers keep in the fridge for up to 3 days and reheat fine on the toast setting — just 2 or 3 minutes. You can swap the asparagus for whatever roasted veg you have around; zucchini and bell pepper both work well. Don't skip browning the butter if you can help it — it adds a depth that plain melted butter just doesn't have.
Nutrition
Rate this recipe
Made it? Tap a star to rate.
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.
Free: the Toaster Oven Cheat Sheet
Get the printable cheat sheet (temps, cook times & safety tips) plus new recipes. No spam, unsubscribe anytime.
