Frittatas are not omelets, quiches or scrambled eggs; they’re different. What’s the difference? Frittatas are fried. Frittatas are also often heartier than your regular omelet, but that depends entirely on the ingredients used. Meat, cheese and veggies are typical, but there are many options.
What’s cool about the frittata is that, since frying is essential to it, you can use an air fryer. Of course, you can’t crack open a couple of eggs into your air fryer basket and call it a day — you need an air-fryer pan.
To make a breakfast frittata, you’ll need eggs and two medium eggs per person or one and a half per person if large. You’ll also need Parmesan, although any grated cheese will work beautifully.
We’ve picked yellow onion and red bell peppers as our veggies, as they’ll add crunch and color to the frittata, but these are not your only alternatives. Garlic can also give flavor to the otherwise bland egg. Cherry tomatoes, of course, will make the frittata vibrant.
And although you can add shredded meat, ham, salmon or any other protein to your frittata, it’s also fine to go for a lighter recipe.
An air fryer breakfast frittata is something you can enjoy straight out of the appliance. As with most other egg dishes, frittatas are delicious with a side of hash brown or roasted potatoes. You can certainly serve yours with a slice of bread for an easy pairing.
As for the condiments, tomato sauce and ketchup might do the trick for you; spicy salsa or vinegar-based hot sauce are lovely additions to any frittata as well. And although you don’t need any sauce to make this easy breakfast shine, experiment with different sauces, add-ons and toppings.
In a mixing bowl, combine the eggs, Parmesan, onion, red bell pepper and garlic. Mix well.
Preheat the air fryer to 350°F according to the manufacturer’s instructions.
Pour a quarter of the egg mixture into a non-stick air fryer pan and place it in the air fryer basket.
Air fry for 3-5 minutes until the egg is cooked through but not dry.
Slide the frittata into a plate and fold. Repeat with the rest of the egg mixture.
Serve the frittata filled with tomato halves and a side of arugula.