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
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Air Fryer Frittata
Print RecipePin Recipe
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.
Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).
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.
For a standard 12-egg frittata, stir in about one cup (shred it first). Want to top the eggs with cheese, too? Shoot for ¼ to ½ cup more. If it's an oozing texture you're after, pick cheeses that have superior melting quality: "This is your cheddar, gruyère, and fontina," says Perry.
Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. They whisk a little pancake batter into the eggs. Do restaurants put milk in scrambled eggs?
While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. Frittatas are generally thicker than omelets. A frittata is made with the exact same ingredients as an omelet, but here, the milk, or more preferably, cream, is crucial.
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.
So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.
Adding a bit of dairy, whether it's cream or thick yogurt, is essential for getting the moisture and creaminess of the frittata just right. For every dozen eggs, use a half cup of dairy. It can be cream, whole milk, sour cream, yogurt, crème fraîche, even cottage cheese.
Classic sides for a frittata include a fresh green salad, fruit salad, crispy potatoes and/or some fresh bread, scones or toast. Bacon, ham or sausage are also popular side dishes. In Italy and Spain, frittata is often cooled to room temperature and served as a snack or antipasti.
The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!
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.
Beat the eggs just enough to blend the whites and yolks. You don't want to beat the eggs too much or you will incorporate too much air into the eggs; this will cause the frittata to poof in the oven and fall into a dense sad frittata after cooling.
Use High quality eggs. There's no better way to get fluffy scrambled eggs than by making your scrambled eggs with a high quality egg, like a Happy Egg! ...
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.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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