Six eggs whisked to a smooth, uniform base give this frittata its light, custardy structure, no flour or thickeners needed to hold it together. Diced red bell pepper, chopped baby spinach, and sliced scallion greens get scattered into the pan first, so every wedge is loaded with color and crisp-tender bite. Shredded cheddar melts over the top as it cooks, forming a golden, slightly crisped crust while the center stays soft and set. The air fryer does the heavy lifting here, circulating heat evenly so the edges firm up in under 20 minutes without ever drying out. A scatter of fresh parsley at the end adds a clean, herby finish. It's an easy, protein-packed dish that fits neatly into a gluten free breakfast or brunch rotation, and it slices into four neat wedges for a quick grab-and-go meal.
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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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