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Healthy air fryer frittata with vegetables recipe
1 from 3 votes

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

Prep Time
10 mins
Cook Time
27 mins
Servings: 4
Course: Breakfast
Cuisine: International

Ingredients

  • 4 egg whole, large, free-range
  • ½ cup egg or 2 - 3 whole large eggs, white
  • 1/3 cup cottage cheese low fat or full fat, smooth
  • ½ red onion finely chopped
  • 1 bell pepper yellow or red, finely chopped
  • 4 spring onion optional, finely chopped
  • ½ cup baby spinach leaves finely sliced
  • 1 Tbsp soy sauce optional – or just season with salt
  • 2 Tbs parsley chopped
  • 2 Tbsp chives chopped
  • ¼ cup basil small handful, leaves, chopped
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Whisk the eggs and egg whites together until loosened up and well incorporated. Add the cottage cheese and beat until well combined.
  2. Add all the other finely chopped up ingredients and mix to combine.
  3. 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.
  4. When the air fryer has reached temperature, gently lower the filled tin into the basket and close.
  5. Once cooked and golden brown, leave to rest int the air fryer for 5 minutes then remove, slice and serve.
  6. 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.