Veggie Air Fryer Frittata (Printable)

Fluffy, protein-rich frittata filled with vibrant vegetables, cooked in an air fryer for a wholesome meal.

# What You 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 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 the 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, spreading evenly.
06 - Place the pan in the air fryer basket and cook at 350°F for 12-15 minutes until set in the center and lightly golden on top.
07 - Let cool for 2 minutes before slicing into wedges and serving warm.

# Expert Tips:

01 -
  • The air fryer creates the most gorgeous golden top while keeping the inside impossibly creamy
  • You can prep everything in one bowl and cleanup is basically nonexistent
02 -
  • Not all pans are air fryer safe so check that yours is oven-safe and fits with clearance
  • Every air fryer heats differently so start checking at 12 minutes to avoid overcooking
03 -
  • Cheese placement matters so tuck some in the middle and save some for the top
  • Letting the frittata rest before slicing is the difference between neat wedges and a messy scramble

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