This air fryer frittata is a quick, veggie-packed way to get a satisfying meal on the table with minimal cleanup. Sweet red bell pepper, tender baby spinach, and sliced scallions get folded right into fluffy whisked eggs, so every wedge is loaded with color and nutrients. The air fryer does the heavy lifting here, setting the edges and firming the center in under 20 minutes for a texture that's tender but never rubbery. Fresh parsley scattered over the top adds a bright, herby finish that plays nicely against the savory base. It slices cleanly into four wedges, making it easy to portion for a grab-and-go breakfast or a light lunch. This one's a genuinely good fit for an anti-inflammatory way of eating, thanks to all that produce and the simple, whole-food approach.
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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~1 tablespoon per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Preheat the air fryer to 350°F (175°C) for 3 minutes. Grease a 7-inch round cake pan or oven-safe baking dish with the olive oil, coating the bottom and sides thoroughly.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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