Air Fryer Frittata
Air fryer frittata is a set, golden egg bake for two, with about 12 minutes of prep and 18 minutes in the basket. Spinach, red pepper and feta add colour and a salty tang, while a splash of double cream keeps the eggs soft rather than rubbery. It works for brunch, a light lunch or a cold packed lunch the next day, and it is easy to change with whatever vegetables are in the fridge.
- Total
- 35 min
- Prep
- 12 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 470kcal
Where air fryer frittata comes from
A frittata is an Italian egg dish. It is cooked slowly until set and is not folded like an omelette, which makes it easy to cut into wedges and eat hot or cold. The air fryer behaves like a small, fast fan oven, so it sets the eggs evenly without a hob or a large oven.
Choosing the tin for air fryer frittata
A round tin about 16cm across fits most standard 4–5.5 litre baskets and leaves a gap for air to flow. Check that it fits before you start, and use a metal tin or an ovenproof dish that can take the heat. A wider, shallower tin sets faster.
Making air fryer frittata
Tap a time to start a timer.
- Heat the air fryer and wilt the spinach Heat the air fryer to 160°C. Put the spinach in a colander and pour over a kettle of just-boiled water until it wilts. Rinse under the cold tap, then squeeze out as much water as you can and roughly chop it.
- Whisk the eggs Crack the eggs into a bowl, add the double cream, a pinch of salt and a good grind of black pepper, and whisk until smooth. Go easy on the salt, as the feta is already salty.
- Fill the tin Grease the tin and line the base with a circle of baking paper. Scatter the spinach, red pepper and feta over the base, then pour the eggs over the top. Nudge the filling with a fork so the egg runs into the corners.
- Air fry Using oven gloves, lower the tin into the basket and cook at 160°C for , until risen, golden and set in the middle. Press the centre: no liquid egg should seep out. If it still wobbles, cook for another .
- Rest and slice Leave the tin to stand for . Run a knife around the edge, lift the frittata out and cut it into wedges.
What to serve with it
Serve the wedges with buttered toast, a tomato and rocket salad or a spoonful of chutney. Cherry tomatoes, spring onions or cooked, crumbled bacon can replace the red pepper if you prefer. For a bigger bake with more vegetables, try frittata with vegetables.
Common problems and fixes for Air Fryer Frittata
- The frittata is watery and the base is soggy.
- Spinach holds a lot of water, so squeeze it dry after wilting. Wet vegetables will weep into the eggs as they cook.
- The top browns before the middle has set.
- Lower the temperature to 150°C and cook for a few minutes longer. A deeper, narrower tin also needs a little extra time.
- The eggs are rubbery or dry.
- The frittata has cooked for too long. Start checking at 16 minutes and take it out as soon as the centre is set, as it carries on cooking in the hot tin.
- The frittata sticks to the tin.
- Grease the tin well and line the base with baking paper. Loosen the edge with a knife before lifting it out.
Frequently asked questions about Air Fryer Frittata
How long does it take to cook a frittata in the air fryer?
It takes 18 minutes at 160°C once the tin is in the basket. The full recipe is about 35 minutes including 12 minutes of prep and 5 minutes of standing time.
How do you know when it is cooked?
The top should be golden and risen, and the centre firm, with no liquid egg when you press it. A knife pushed into the middle should come out clean.
What can I use instead of feta?
Crumbled goat's cheese or grated mature Cheddar both work well. Cheddar is less salty than feta, so you can add a little more salt to the egg.
How long does it keep?
It keeps for up to 2 days in the fridge in a covered container. Eat it cold, or reheat it until steaming hot all the way through.
How did you like the recipe?
4.7 / 5 · 16 ratings
