Fluffy Veggie Air Fryer Frittata (Print Version)
Protein-packed frittata bursting with colorful vegetables, air fried for a quick, wholesome breakfast or light meal.
# 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
11 - 1/3 cup crumbled feta or shredded cheddar
→ Oil
12 - 1 tablespoon olive oil for greasing pan
# How to Make It:
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 into the egg mixture until evenly distributed.
03 - Preheat 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 egg and vegetable mixture into prepared pan, place in air fryer basket, and cook at 350°F for 12-15 minutes until set in center and golden on top.
06 - Allow frittata to cool for 2 minutes before slicing into wedges and serving warm.
# Expert Advice:
01 -
- It transforms breakfast from hurried to special in under 30 minutes
- The air fryer creates the fluffiest texture without any babysitting
- You can use whatever vegetables are wilting in your crisper drawer
02 -
- Air fryer temperatures vary, so check at 12 minutes to avoid overcooking
- The pan must be oven-safe and fit your air fryer with some room around the edges
- Letting it rest for those 2 minutes makes all the difference for clean slicing
03 -
- Dice all your vegetables to the same size for even cooking
- Use a light-colored pan to prevent the bottom from getting too dark