Air Fryer Frittata

Ingredients

• Eggs: 6 large fresh whole eggs
• Dairy: 1/4 cup (60 ml) heavy cream or whole milk
• Cheese: 1/2 cup (50 g) shredded sharp cheddar, Gruyère, or crumbled feta (divided)
• Vegetables: 1/2 cup baby spinach, roughly chopped
• 1/3 cup red bell pepper, finely diced
• 1/4 cup yellow onion or shallots, finely diced
• 1/4 cup sliced button mushrooms or cherry tomatoes, halved

• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp fresh chives or flat-leaf parsley, finely minced

Instructions

1. 1. Prep the Baking Vessel
2. Select an oven-safe round cake pan, pie tin, or heat-resistant silicone mold (typically 6 inches or 7 inches in diameter) that fits cleanly inside your air fryer basket with at least a half-inch of clearance around the edges for air circulation. Lightly coat the bottom and sides with cooking spray, olive oil, or melted butter.
3. 2. Soften the Vegetables (Quick Par-Cook)
4. Raw vegetables release moisture as they heat, which can water down the eggs.
5. Heat olive oil in a small skillet over medium heat for 3 minutes.
6. Sauté the diced onions, bell peppers, and mushrooms until softened and fragrant (about 3–4 minutes).
7. Toss in the chopped baby spinach at the very end, stirring for 30 seconds until just wilted. Remove from heat and let cool for 2–3 minutes.
8. 3. Whisk the Egg Custard
9. In a medium mixing bowl, crack the 6 eggs. Pour in the heavy cream and add the kosher salt, black pepper, garlic powder, smoked paprika, and half of the minced herbs. Whisk vigorously for 60 to 90 seconds until the mixture is uniform, slightly aerated, and completely blended without separate streaks of egg white.
10. 4. Assemble the Frittata
11. Spread the sautéed vegetables evenly across the bottom of the greased baking pan. Scatter 2/3 of the shredded cheese over the vegetables. Slowly pour the whisked egg mixture directly over the filling, gently tapping the pan against the counter so the liquid settles into all empty spaces. Sprinkle the remaining 1/3 of cheese across the surface.
12. 5. Air Fry at Moderate Intensity
13. Preheat the air fryer to 320°F (160°C) for 3 minutes.
14. Carefully lower the filled pan into the air fryer basket.
15. Slide the basket into the unit and cook at 320°F (160°C) for 18 to 22 minutes .
16. Visual indicator: At the 15-minute mark, check progress. The frittata should puff up significantly around the edges with a golden crust. If the center still ripples or jiggles loosely when gently nudged, cook for an additional 3 to 5 minutes. A toothpick inserted into the center should emerge clean with no wet liquid.
17. 6. Rest and Slice
18. Carefully remove the hot pan using heat-resistant tongs or silicone oven mitts. Place it on a wire cooling rack. The puffed frittata will gently deflate into a dense, velvety custard as it cools. Allow it to rest undisturbed for 5 minutes. Run a thin silicone spatula around the edges, invert or slide onto a cutting board, garnish with the remaining fresh chives, and slice into wedges.

Nutrition

Calories: 215 kcal · Protein: 13.4 g · Fat: 16.5 g · Carbohydrates: 3.2 g Dietary · Saturated Fat: 7.2 g · Fiber: 0.6 g · Sugar: 1.8 g · Sodium: 380 mg