Vegetarian Air Fryer Frittata

Total time30 min

Prep time10 min

Cook time18 min

This air fryer frittata is a fast, fuss-free way to get a golden, fluffy egg dish on the table without turning on the oven. Whisked eggs and milk puff up around diced red bell pepper, tender spinach, and sliced scallions, all set in a compact cake pan that cooks evenly in the air fryer basket. A layer of shredded cheddar melts into the top as it cooks, giving every wedge a savory, golden-edged finish. It slices cleanly into four wedges and works just as well straight from the pan for breakfast as it does reheated for a quick lunch. Finished with a scatter of fresh parsley, it's a satisfying, protein-packed dish that fits easily into a vegetarian kitchen.

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Ingredients

4 servings

6 large eggs
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¼ cup whole milk
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
½ cup red bell pepper, finely diced
½ cup baby spinach, roughly chopped
3 scallions (green tops only), thinly sliced
½ cup shredded cheddar cheese
1 tbsp fresh parsley, chopped (optional)

Instructions

1
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.
2
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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