Air Fryer Frittata with Spring Greens
This Air Fryer Frittata with Spring Greens is a light, healthy, and fuss-free meal that’s great for breakfast, lunch, or even a light dinner.
Ingredients
- 4 large eggs
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp paprika
- 4 scallions
- 10 wild garlic leaves (or any greens such as spinach, nettles, and arugula)
- ½ tbsp olive oil
- ⅓ cup cheddar cheese (grated)
Instructions
- Wash your greens and herbs, chop them finely, and slice your scallions.
- Crack your eggs into a bowl, add water, milk or cream, season with salt, paprika, and pepper, and whisk until well combined.
- Stir in the herbs, and chopped vegetables.
- I use a small oven-safe dish that I also use for making air Fryer Mushroom and Cheese Omelette but any air fryer-safe container or a round cake tin would work well too. Lightly grease it with oil or butter to prevent sticking.
- Pour the egg mixture into your prepared pan and gently shake it to level out. Sprinkle on the grated cheese.
- Preheat your air fryer if needed (some models require it), then cook at 180°C (356°F) for about 10-12 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean when the frittata is set.
Notes
- Don’t overfill your pan: The frittata will puff up slightly as it cooks, so leave some space at the top.
- Use cooked veggies: Raw greens with high water content can make the frittata soggy. If using watery vegetables like zucchini or mushrooms, cook them first and let them cool before adding.
- Choose the right pan size: A 6 to 7-inch pan works well in most standard air fryers.
- Let it rest: Allow the frittata to cool for a few minutes before slicing. This helps it firm up and makes slicing easier.