Air Fryer Omelette
Air fryer omelette is a puffed, lightly golden egg bake made in a small dish rather than a frying pan. Two eggs, a splash of milk, Cheddar and diced red pepper cook in 8 minutes at 180°C, with no flipping and no standing over the hob. The result is a thicker, softer omelette than the folded kind. It is a good breakfast for one, ready in under 20 minutes.
- Total
- 17 min
- Prep
- 5 min
- Cook
- 11 min
- Serves
- 1
- Per serving
- 325kcal
Choosing the right dish for air fryer omelette
The dish matters more than any other part of this recipe. A shallow, ovenproof dish about 15cm across lets the heat reach the middle before the top overbrowns, whereas a deep ramekin leaves the centre runny. Metal, glass and ceramic all work. Fill it no more than two-thirds full, as the egg puffs up while it cooks.
Whisk the eggs properly so the white and yolk are fully combined, and the omelette sets evenly. A tablespoon or two of milk keeps the texture soft. Cook it until completely firm.
Making air fryer omelette
Tap a time to start a timer.
- Preheat Heat the air fryer to 180°C for . Brush the inside of the dish with the oil.
- Mix the eggs Whisk the eggs, milk, salt and pepper in a bowl until smooth and no streaks of white remain.
- Add the fillings Stir in the diced pepper and most of the cheese, keeping a pinch back for the top. Pour the mixture into the dish and sprinkle over the rest of the cheese.
- Cook Using oven gloves, set the dish in the basket and cook at 180°C for , until the top is set and golden. Push a knife into the centre: it should come out clean, with no runny egg. If it is still wet, cook for more.
- Rest and serve Lift out the dish with oven gloves, leave it for , then run a knife around the edge and slide the omelette onto a plate.
Fillings and what to serve it with
Anything that cooks quickly can go in: diced ham, chopped spring onions, or sliced mushrooms that have been patted dry. Toast, sliced tomatoes or a small salad make it a fuller meal. For a pan-cooked, folded version, try omelette with cheese, and for something more filling, there is potato omelette.
It is at its best straight from the dish, when it is still puffed up and soft in the middle.
Common problems and fixes for Air Fryer Omelette
- The omelette is still runny in the middle.
- The dish is probably too deep, so the egg is thick in the centre. Cook for 1–2 more minutes, or use a wider dish next time so the mixture is no more than 3cm deep.
- The top is brown but the centre is wet.
- Your air fryer runs hot or the dish is too deep. Turn the temperature down to 160°C and cook for 3–4 more minutes, so the middle sets without the top darkening further.
- The omelette has spilled or blown around the basket.
- Fill the dish no more than two-thirds full, as the eggs puff up. A heavy dish also stays put better than a light foil tray.
- The omelette sticks to the dish.
- Grease the dish well, right into the corners, and leave the omelette for 1 minute after cooking so it pulls away from the edge.
Frequently asked questions about Air Fryer Omelette
How long do you cook an omelette in the air fryer?
8 minutes at 180°C for two eggs in a 15cm dish, plus 3 minutes to preheat. It is done when the centre is firm and a knife comes out clean.
Do you need a dish to cook an omelette in the air fryer?
Yes. A small ovenproof dish, ramekin or silicone mould keeps the egg mixture from running through the basket. Check that it fits with a little space around it for the air to circulate.
Can I make a bigger omelette?
Use a bigger dish and add 1–2 eggs, but keep the mixture no more than 3cm deep. Check it after 8 minutes, as a thicker omelette needs a few extra minutes.
What fillings work well?
Diced ham, chopped spring onions, mushrooms, tomatoes and baby spinach all work. Pat wet fillings dry first so they do not water down the egg.
How did you like the recipe?
4.8 / 5 · 47 ratings
