Veggie Air Fryer Frittata (Printer-friendly)

Fluffy frittata with vibrant veggies, air-fried for a quick, wholesome meal or breakfast.

# What You’ll Need:

→ Eggs Mixture

01 - 6 large eggs
02 - 1/4 cup milk (dairy or unsweetened plant-based)
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon dried Italian herbs

→ Vegetables

06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 cup baby spinach, roughly chopped
08 - 1/3 cup red bell pepper, diced
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup zucchini, diced

→ Cheese

11 - 1/3 cup crumbled feta or shredded cheddar

→ Oil

12 - 1 tablespoon olive oil

# How-To Guide:

01 - Whisk together eggs, milk, salt, pepper, and Italian herbs in a medium bowl until smooth and well combined.
02 - Fold cherry tomatoes, spinach, bell pepper, onion, zucchini, and cheese into the egg mixture until evenly distributed.
03 - Preheat the air fryer to 350°F for 3 minutes.
04 - Brush a 7-inch round, oven-safe pan or cake tin with olive oil to prevent sticking.
05 - Pour the egg and vegetable mixture into the prepared pan, spreading ingredients evenly.
06 - Place the pan in the air fryer basket. Cook at 350°F for 12 to 15 minutes until set in the center and lightly golden on top.
07 - Let cool for 2 minutes before slicing into wedges. Serve warm with optional sides.

# Expert Advice:

01 -
  • The air fryer creates this gorgeous golden top while keeping the inside impossibly tender
  • You can prep it in 10 minutes flat and let the machine do all the work
  • It's basically a clean-out-the-fridge situation that looks impressive
02 -
  • Every air fryer runs differently so start checking at the 12 minute mark
  • The frittata will puff up dramatically then settle as it cools, that's completely normal
  • If the top is browning too fast, tent it loosely with foil
03 -
  • Let your vegetables sit in a colander for 10 minutes if they're especially watery
  • Grate harder cheeses directly into the egg mixture for even distribution

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