Veggie Air Fryer Frittata (Print Version)
Fluffy, protein-rich frittata loaded with fresh veggies, cooked quickly using an air fryer for a wholesome, easy meal.
# Recipe Ingredients:
→ 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
# Directions:
01 - Whisk together eggs, milk, salt, pepper, and Italian herbs in a medium bowl until completely smooth and uniform in color.
02 - Fold 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 to ensure even cooking from the start.
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, place in the air fryer basket, and cook at 350°F for 12–15 minutes until the center is set and top is lightly golden.
06 - Let the frittata cool for 2 minutes to allow it to set properly, then slice into wedges and serve warm.
# Expert Advice:
01 -
- Its incredibly fast—literally 25 minutes from fridge to table
- You can use whatever vegetables are languishing in your crisper drawer
02 -
- Your pan must fit in your air fryer with at least an inch of clearance on all sides
- Every air fryer runs differently, so start checking at 12 minutes to avoid overcooking
03 -
- Dice all your vegetables to roughly the same size so they cook evenly
- Squeeze excess moisture from vegetables like spinach or zucchini to prevent a watery frittata