Veggie Air Fryer Frittata (Printable)

Fluffy frittata with vibrant vegetables, cooked quickly in an air fryer for a nutritious meal.

# What You Need:

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

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

11 - 1/3 cup crumbled feta or shredded cheddar

12 - 1 tablespoon olive oil

01 - Whisk together eggs, milk, salt, pepper, and Italian herbs in a medium bowl until completely smooth and well combined.

02 - Fold 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 the vegetable and egg mixture into the prepared pan, spreading evenly.

06 - Place pan in air fryer basket and cook at 350°F for 12-15 minutes until set in center and golden brown on top.

07 - Let frittata cool for 2 minutes before slicing into wedges and serving warm.

01 -

Its the kind of breakfast that makes you feel like you have your life together, even when you absolutely dont
The texture is impossibly fluffy, almost like a cloud that happens to be packed with protein

02 -

Do not skip the oil brush, I learned this the hard way and spent ten minutes prying stuck frittata from a pan
Air fryers vary wildly, so start checking at twelve minutes even if you want to go longer

03 -

Cut vegetables into uniform small pieces so they cook evenly and you get every flavor in each bite
Let your eggs come to room temperature before whisking, they incorporate air much more readily