Veggie Air Fryer Frittata (Print Version)
Fluffy, protein-rich frittata loaded with fresh vegetables, cooked quickly and easily in the 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
→ 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
# Steps:
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 with olive oil to prevent sticking.
05 - Pour the egg and vegetable mixture into the prepared pan, then place in air fryer basket.
06 - Cook at 350°F for 12-15 minutes until the center is set and top is lightly golden.
07 - Allow to cool for 2 minutes before slicing into wedges and serving warm.
# Expert Tips:
01 -
- The air fryer creates the fluffiest texture without heating up your whole oven
- You can prep it in under 10 minutes with whatever vegetables are languishing in your crisper drawer
- It reheats beautifully for meal prep lunches all week long
02 -
- Not all pans fit in all air fryers, so measure your basket before you start cooking
- The frittata will puff up dramatically in the air fryer but settles as it cools
- Overcooking makes it rubbery, so trust the visual cue of a set center rather than strict timing
03 -
- Squeeze excess moisture from grated vegetables before adding them to prevent a soggy frittata
- Let the vegetables cool slightly if you've pre-cooked them so they don't scramble the eggs when mixed