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
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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.
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.
Eggs are delicate souls and when overcooked they become rubbery and they weep with sadness. And no, that wasn't figurative, they literally excrete water. What is this? To avoid overcooking the frittata, make sure you don't bake it too long.
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.
If your frittata turned out soggy, it's because you used uncooked mix-ins. According to Bon Appétit, many common frittata ingredients like tomatoes, mushrooms, and zucchini have a high moisture content, and that means they seep water when cooked.
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.
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.
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.
Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.
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.
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.
The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.
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.
Not only do you want to make sure to season your beaten eggs with a hefty dose of salt and pepper, but sprinkle the stuff on whatever fillings you pre-cook, too. More seasoning = maximum flavor.
The problem was that my obsessive need for precision had me using an egg beater to whisk the eggs. This incorporates air into the egg and causes the frittata to puff up in the oven. When it comes out of the oven, the heavy frittata falls back down into a dense sodden sponge.
I personally like adding a splash of milk or cream directly to my eggs before I start cooking. I find that it makes them more tender—plus, it's a great way to add more volume to your scrambled eggs if you're maybe running low and need to feed a few.
This is the key to making fluffy omelettes, just whisk the egg yolk and egg white separately. This helps in giving that perfect restaurant-like texture to the homemade omelettes. Also make sure you whisk the egg portions in a way that they turn frothy, this will add on the fluffiness of the omelettes.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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