Veggie Air Fryer Frittata (Printable version)

Fluffy, protein-rich frittata filled with colorful vegetables, cooked conveniently in the air fryer.

# 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 for greasing pan

# Directions:

01 - Whisk together eggs, milk, salt, pepper, and Italian herbs in a medium bowl until completely smooth and well combined.
02 - Add cherry tomatoes, spinach, bell pepper, onion, zucchini, and cheese (if using) to the egg mixture. Stir gently to distribute evenly.
03 - Preheat the air fryer to 350°F for 3 minutes before cooking.
04 - Brush a 7-inch round oven-safe pan or cake tin thoroughly with olive oil to prevent sticking.
05 - Pour the egg and vegetable mixture into the prepared pan, ensuring ingredients are evenly distributed.
06 - Place the pan in the air fryer basket. Cook at 350°F for 12 to 15 minutes until the center is completely set and the top is lightly golden.
07 - Allow the frittata to cool for 2 minutes before slicing into wedges. Serve warm.

# Expert advice:

01 -
  • The texture is impossibly fluffy with golden edges that somehow taste better than oven baked versions
  • You can use up whatever vegetables are languishing in your crisper drawer
  • From start to finish you are eating in under 25 minutes with almost zero cleanup
02 -
  • The pan size matters too big and your frittata will be too thin and dry
  • Every air fryer heats differently so start checking at 12 minutes
  • The frittata will puff up dramatically then settle as it cools
03 -
  • Let your vegetables sit in a colander for 10 minutes if they seem especially wet
  • A silicone brush makes oiling the pan so much easier
  • Run a knife around the edge before inverting onto a plate

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