Veggie Air Fryer Frittata (Print)

Quick, fluffy frittata filled with colorful veggies and protein, cooked in an air fryer for a light meal.

# Ingredient list:

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 (for greasing pan)

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 (if using) into the egg mixture until evenly distributed.

03 - Preheat air fryer to 350°F for 3 minutes to ensure even 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, spreading ingredients evenly.

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

07 - Let cool for 2 minutes to set, then slice into wedges and serve warm.

01 -

The air fryer creates the most incredibly fluffy texture while cooking vegetables just right
You can throw in whatever vegetables you have on hand and it always works
Perfect for meal prep and tastes even better the next day

02 -

Every air fryer cooks differently, so start checking at 12 minutes to avoid overcooking
The frittata will puff up dramatically while cooking but settle slightly as it cools
Use a pan that fits your air fryer with at least an inch of clearance on all sides

03 -

Let your vegetables sit in the egg mixture for 10 minutes before cooking for even better flavor distribution
Run a thin knife around the edge of the pan immediately after cooking to prevent sticking