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Air Fryer Morning Frittata

Air Fryer Morning Frittata

Wholesome Cove
Discover the magic of making the fluffiest, most perfectly cooked frittata in your air fryer. This foolproof recipe delivers restaurant-quality results with minimal effort and cleanup.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4
Calories 285 kcal

Equipment

  • 7-inch round or square baking pan - Must fit in air fryer basket
  • Air fryer - At least 5-quart capacity
  • Medium mixing bowl
  • Whisk - Or fork
  • Small skillet - For sautéing vegetables
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula
  • Cooking spray - Or parchment paper
  • Oven mitts - Or heat-resistant gloves

Ingredients
  

  • 6 large eggs - at room temperature
  • 1/4 cup whole milk - 60ml, or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup cherry tomatoes - 150g, halved
  • 1 cup fresh spinach - 30g, roughly chopped
  • 1/2 cup bell pepper - 75g, diced, any color
  • 1/4 cup red onion - 40g, finely diced
  • 1 cup shredded cheddar cheese - 113g, divided
  • 2 tablespoons olive oil - 30ml
  • 1/4 cup crumbled feta cheese - 60g, optional, for topping
  • 2 tablespoons fresh basil or parsley - chopped, for garnish

Instructions
 

  • Spray your 7-inch baking pan with cooking spray or line with parchment paper, then preheat air fryer to 320°F (160°C).
  • Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 3-4 minutes until softened. Add tomatoes for 2 minutes, then stir in spinach for 1 minute until wilted. Set aside.
  • Whisk eggs, milk, salt, pepper, and garlic powder in a bowl for 30-45 seconds until smooth and frothy.
  • Stir 3/4 cup of cheddar into the egg mixture, then gently fold in the sautéed vegetables. Reserve 1/4 cup cheddar for topping.
  • Pour mixture into prepared pan, spread vegetables evenly, tap pan to release bubbles, and sprinkle remaining cheddar on top.
  • Place pan in air fryer and cook at 320°F (160°C) for 16-18 minutes. Do not open during first 12 minutes. Center should be set with slight jiggle when done.
  • Carefully remove pan and let rest for 5 minutes. Top with feta and fresh herbs, then slice and serve warm.

Notes

  • Take eggs out of the refrigerator 30 minutes before starting for even cooking.
  • Always sauté vegetables first to release excess moisture and intensify flavor.
  • Use whole milk or heavy cream for a creamier texture; avoid skim milk.
  • Don't overfill the pan; the frittata needs room to puff up.
  • Every air fryer is different, so check at the 14-minute mark the first time.
  • Let the frittata rest for the full 5 minutes before cutting to prevent it from falling apart.
  • For meal prep, sauté vegetables the night before and store in the refrigerator.
  • For clean slices, spray your knife with cooking spray before cutting.
  • Store leftover slices in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat in the air fryer at 300°F for 3-4 minutes for the best texture.
  • This recipe is keto-friendly and low-carb as written.
  • Add cooked meats like bacon, sausage, or ham for extra protein.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 7gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8.5gCholesterol: 315mgSodium: 485mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 25IUVitamin C: 35mgCalcium: 28mgIron: 12mg
Keyword air fryer frittata, egg breakfast, keto breakfast, quick breakfast, vegetable frittata
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