Equipment
-
Air Fryer
-
Chopping Board
-
Knife
-
Measuring Jug
-
Baking Paper
Ingredients
- 4 Eggs large, free range.
- 4 tablespoon Milk or use double cream
- 35 g Extra Mature Cheddar Cheese grated
- 50 g Feta crumbled
- 1 Tomato quartered, deseeded and chopped
- 15 g Spinach chopped
- 1 tablespoon Fresh Herbs I used parsley and basil, chopped
- 2 Spring Onion chopped
- Salt and Pepper
- ½ teaspoon Olive Oil
Instructions
-
Beat the eggs and milk together in a jug.4 Eggs,4 tablespoon Milk
-
Add all of the other ingredients (except the oil) and mix.35 g Extra Mature Cheddar Cheese,50 g Feta,1 Tomato,15 g Spinach,1 tablespoon Fresh Herbs,2 Spring Onion,Salt and Pepper
-
Preheat the air fryer to 180°c (350F) and line a 20cm round springform tin with baking paper. Lightly oil the sides of the tin to prevent the frittata from sticking.½ teaspoon Olive Oil
-
Pour the egg mixture into the tin and place in the air fryer. Cook for 16 minutes, but start checking to see if it’s done after 12 minutes, as all air fryer models vary.
-
Allow to cool for 5 minutes before running a knife around the edge of the tin to loosen it. Release the frittata from the springform tin and cut it into slices.
-
Notes
Top Tips:
- Line a 20cm springform pan with non-stick baking paper and brush the sides with oil to prevent your frittata from sticking.
- If your frittata is browning too much on top, lightly cover with a piece of foil to prevent further browning. Use oven gloves to press a piece of foil onto the top of the tin so it doesn’t fly off.
- I like to mix my frittata ingredients in a jug, which I can pour straight into the tin without any spillages.
- All air fryers vary, so I advise checking the frittata after 12 minutes.
Variations:
- Add leftover cooked chicken, bacon or pork to your frittata for an extra protein hit.
- Change the veggies you use. Tinned sweetcorn, frozen peas or diced peppers all work well.
- Spice it up by adding a chopped red chili.
- Use dried herbs if you don’t have any fresh to hand.
Storage:
Eat the frittata warm for breakfast, or let it cool and then slice into portions. Store in the fridge in an airtight container, or wrapped in clingfilm, for up to 3 days.
