Healthy air fryer frittata with vegetables recipe
A protein-packed frittata recipe made in an air fryer. Filled with vegetables, this dish makes a perfect prepped ahead breakfast or lunch
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Ingredients
- 4 whole large free-range eggs
- ½ cup egg whites or 2 - 3 whole large eggs
- 1/3 cup smooth cottage cheese low fat or full fat
- ½ red onion finely chopped
- 1 yellow or red bell pepper finely chopped
- 4 spring onions finely chopped optional
- ½ cup baby spinach leaves finely sliced
- 1 Tbsp soy sauce optional – or just season with salt
- 2 Tbs chopped parsley
- 2 Tbsp chopped chives
- ¼ cup small handful basil leaves, chopped
- Salt & black pepper
Instructions
- Whisk the eggs and egg whites together until loosened up and well incorporated. Add the cottage cheese and beat until well combined.
- Add all the other finely chopped up ingredients and mix to combine.
- Pre heat the Instant Vortex air fryer to 180C/350F and set the timer for 27 minutes. Line a small square baking pan (a small cake pan will work too) with air fryer parchment paper. Spray the paper well on all sides with non-stick cooking spray. Use olive oil in a spray bottle if you prefer.
- When the air fryer has reached temperature, gently lower the filled tin into the basket and close.
- Once cooked and golden brown, leave to rest int the air fryer for 5 minutes then remove, slice and serve.
- You can store the cooled frittata in an airtight container in the fridge for up too 4 days. To reheat leftover frittata, microwave for 2 or so minutes on high.
Notes
Store any leftovers in the fridge for up to 5 days.
Servings: 4