Veggie Air Fryer Frittata (Printable Version)
A light, fluffy frittata filled with vibrant vegetables, quick-prepped and cooked in an air fryer.
# What You'll Need:
→ Egg 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 (optional)
→ 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 (Optional)
11 - 1/3 cup crumbled feta or shredded cheddar
→ Oil
12 - 1 tablespoon olive oil (for greasing pan)
# Step-by-Step:
01 - Whisk together eggs, milk, salt, pepper, and Italian herbs in a medium bowl until smooth and fully combined.
02 - Stir cherry tomatoes, spinach, bell pepper, onion, zucchini, and cheese (if using) into the egg mixture until evenly distributed.
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 with olive oil to prevent sticking.
05 - Pour the egg and vegetable mixture into the prepared pan, spreading evenly.
06 - Place the pan in the air fryer basket and cook at 350°F for 12-15 minutes until set in the center and lightly golden on top.
07 - Let cool for 2 minutes to set, then slice into wedges and serve warm.
# Expert Advice:
01 -
- Breakfast comes together in under 30 minutes with almost zero active cooking time
- The air fryer creates this gorgeous golden top while keeping the inside impossibly fluffy
- You can throw in whatever vegetables are wilting in your crisper drawer
02 -
- Overfilling the pan causes the eggs to rise too high and potentially touch the heating element
- Every air fryer cooks differently so start checking at 10 minutes the first time you make this
03 -
- Pat watery vegetables like zucchini and spinach dry with a paper towel before adding them
- Let the frittata cool completely before wrapping for storage to prevent condensation