I love frittatas because they’re easy to make, and you can add as many ingredients as you like. Another delicious frittata recipe is this spinach and goat cheese frittata.
INGREDIENT NOTES
Eggs – For a lighter version, feel free to use 4 whole eggs and 2 egg whites.
Whole Milk – Any type of milk will work.
Spinach – Fresh or frozen spinach is fine just make sure to fully thaw the frozen spinach and discard any excess liquid.
Tomatoes – I used cherry tomatoes but any type of tomatoes will work.
Feta Cheese – Completely optional but adds great flavor!
TOP TIPS
Make sure to cover the frittata with aluminum foil to prevent the top from burning.
If you want your frittata to have some color, remove the foil when the frittata is halfway done.
Feel free to include ham, mushrooms, or the veggies and protein of your choice.
It’s crucial that you use greased parchment paper, so the eggs don’t stick.
Feel free to add more salt and pepper than recommended. Taste it and adjust seasoning to your liking.
HOW LONG DO I COOK IT FOR?
I cooked this at 400 degrees for a total of 23 minutes but keep in mind that every air fryer is different.
CAN I MAKE THIS IN THE OVEN INSTEAD?
Yes, of course. To make it in the oven, preheat your oven to 350 degrees F and bake the frittata for 15-20 minutes or until the eggs are fully set.
STORAGE
If you have any leftovers, transfer them to an air-tight container and refrigerate for up to 2 days. Reheat in the oven, microwave, or air fryer.
MORE RECIPES YOU MIGHT ENJOY
Air Fryer Cinnamon Rolls
Over Medium Eggs
Ham and Cheese Omelet
Air Fryer Pop Tarts
Tried this air fryer frittata recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me onFacebookorPinterest!
Air Fryer Frittata
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Course: breakast
Cuisine: American
Prep Time: 5 minutesminutes
Cook Time: 23 minutesminutes
Total Time: 28 minutesminutes
Servings: 4
Calories: 210kcal
Author: Julie Maestre
This air fryer frittata is perfect for breakfast, brunch, or dinner! It's loaded with spinach, tomatoes, and feta cheese, and it's super delicious.
Equipment
air fryer
Ingredients
6eggs
¼cupmilk
½teaspoonsalt
¼teaspoonpepper
½teaspoononion powder
½teaspoongarlic powder
1cupcrumbled feta cheese
1cupbaby spinach
1cupcherry tomatoes, halved
Instructions
Preheat the air fryer to 400 F. for 5 minutes.
In a medium mixing bowl, combine eggs, milk, garlic powder, salt, pepper, and onion powder. Whisk well.
Line an 8×8 baking pan with parchment paper and spray the parchment paper with nonstick spray. Add ½ of the tomatoes, spinach, and feta cheese to the bottom of the pan.
Next, pour the eggsover the top.
Sprinkle in the remaining tomatoes, spinach, and cheese. *Press the spinach slightly into the eggs if it is floating on top*
Cover the pan with foil and place it into the air fryer basket. Set the timer to 20 minutes.
After 20 minutes, remove the foil. *check to be sure the eggs are cooked as cooking times may vary* Cook for 3 more minutes.
Remove from the air fryer. Use the parchment paper to gently lift the frittata out of the pan. Garnish with green onions and feta, and drizzle with sriracha if desired. Enjoy!
Notes
Make sure to cover the frittata with aluminum foil to prevent the top from burning.
If you want your frittata to have some color, remove the foil when the frittata is halfway done.
Feel free to include ham, mushrooms, or the veggies and protein of your choice.
It’s crucial that you use greased parchment paper, so the eggs don’t stick.
Feel free to add more salt and pepper than recommended. Taste it and adjust seasoning to your liking.
Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.
If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.
Cook the frittata in the oven just until the centre is no longer wobbly and the edges are golden-brown. If still unsure, place a knife into the centre of the frittata. If raw eggs run out, keep cooking. You want the eggs to be just set as the frittata will keep cooking while it's standing.
If the eggs are set, pull the frittata from the oven and let it stand 5 minutes before slicing. If you notice the frittata is still too wet or runny in the center, bake for a few more minutes watching carefully.
Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.
Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.
Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.
I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.
Here, we'll discuss these mistakes and how to fix them. You don't season the frittata. If you don't add seasoning to your frittata, it will end up tasting bland.
The very best frittatas have a texture that's light, fluffy, and springy. But leave it in the oven too long and you'll quickly find yourself with a frittata that's dry, rubbery, and crumbly. Follow this tip: Cook the frittata in the oven just until the center is no longer jiggly and the edges are golden-brown.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'. Frittata. Type. Omelette.
Pre-seasoning the eggs with salt helps them retain moisture during cooking. Cooking the vegetables in batches gives us more control over their texture. Keeping the cheese in large chunks gives us oozy pockets in the frittata. Flipping the frittata ensures a creamy, dense center.
I keep a lower heat to try to keep the bottom from burning. I strongly suggest using a nonstick or well-seasoned cast iron pan (I LOVE this pan - crisps, frittatas, casseroles, the best)…or the whole thing can be baked in a well greased, oven-proof dish.
To make a great frittata, remember for every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This ratio will get you a frittata with a hearty filling and a creamy egg custard texture.
A non-stick pan is the best way to whip up fresh and fluffy eggs. You shouldn't need to scrub or scrap the eggs off the bottom of the pan, and unless extremely seasoned, any other pan will leave you with more eggs inside it than on your plate.
It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.
What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.
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