Veggie Air Fryer Frittata (Printable)

Fluffy frittata loaded with veggies, cooked quickly in the air fryer for a wholesome dish.

# What You'll Need:

→ Eggs Mixture

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→ Vegetables

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→ Cheese

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→ Oil

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# Steps:

01 - Whisk together eggs, milk, salt, pepper, and Italian herbs in a medium bowl until smooth and fully combined.
02 - Stir cherry tomatoes, spinach, bell pepper, onion, zucchini, and cheese into the egg mixture until evenly distributed.
03 - Preheat air fryer to 350°F for 3 minutes.
04 - Brush a 7-inch round, oven-safe pan or cake tin with olive oil to prevent sticking.
05 - Pour the egg and vegetable mixture into the prepared pan, then place in the air fryer basket. Cook at 350°F for 12–15 minutes until set in the center and lightly golden on top.
06 - Allow frittata to cool for 2 minutes before slicing into wedges. Serve warm.

# Expert Tips:

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  • You get that perfectly cooked, fluffy texture without ever turning on your oven or stovetop
  • The vegetables stay vibrant and tender instead of wilting into sadness
  • Whole thing comes together in under 30 minutes with almost zero active cooking time
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  • Pan size matters too much and your frittata will be undercooked, too little and it will be dry and rubbery
  • Every air fryer heats differently so start checking at the 10 minute mark to avoid overcooking
  • The frittata continues cooking after you remove it so pulling it out while slightly jiggly in the center is perfect
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  • Let your vegetables sit in a colander for 10 minutes if they seem especially watery to prevent a soggy frittata
  • Room temperature eggs whisk up more easily and create a more uniform texture
  • Add cheese in the last 2 minutes of cooking if you prefer it melted and gooey rather than incorporated throughout

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