Air Fryer Breakfast Frittata
Bright, tender and unfussy, this air fryer breakfast frittata is the kind of morning dish that feels both celebratory and everyday. Eggs are whisked with a little milk, folded through sweet roasted red pepper, caramelized red onion, baby spinach and juicy cherry tomatoes, then finished with sharp cheddar for a golden top. Cooking it in an ovenproof pan inside the air fryer gives you beautifully even set edges, a silky center and a quick melt without heating up the whole kitchen. It holds well for quick reheats, slices easily for meal prep, and adapts to whatever cheese or greens you have on hand. Serve warm with crusty toast or a simple green salad – it’s a versatile, protein-rich breakfast that pleases a crowd or simplifies solo mornings.
Perfect Texture Every Time
The air fryer is a stealthy champion for frittata texture – hot circulating air sets the eggs evenly so you get a delicate, custardy interior and slightly browned, confident edges. Start by softening bell pepper and red onion in a tablespoon of olive oil so they lose their raw bite and gain gentle sweetness – that little caramelization lifts the whole dish. Wilted spinach and halved cherry tomatoes add pockets of bright vegetal flavor and juicy bursts, while sharp cheddar folded into the egg mix gives a savory backbone and a satisfying stretch. Because the batter is fairly shallow in a 18 cm (7-inch) ovenproof dish, the air fryer reaches the center quickly and you avoid the overcooked dryness that can plague oven frittatas. The result is tender, flavorful and perfectly balanced.
Quick Weekday Brunch and Variations
This frittata is a brilliant weekday workhorse – it comes together fast, stores well, and scales easily. Make it vegetarian by leaving out any meat, or stir in 80 g cooked diced ham or 100 g cooked crumbled sausage if you want extra protein – just factor in the salt. Serve slices with a spoonful of salsa, a drizzle of olive oil and a scattering of fresh herbs like parsley or chives. For dairy-free needs, swap milk for 60 ml (1/4 cup) unsweetened almond milk and omit the cheddar or use a plant-based shred. To reheat, warm slices in the air fryer at 160C (320F) for 3-4 minutes – they revive beautifully without becoming rubbery. Little swaps let you personalize flavor while keeping the simple, quick method intact.
Air Fryer Breakfast Frittata
Course: Main Course4
servings30
minutes40
minutes300
kcalIngredients
- Main Ingredients
8 large eggs (about 440 g) – 8 large
60 ml whole milk (1/4 cup)
15 ml olive oil (1 tbsp) for sautéing
18 cm (7-inch) ovenproof pan or cake pan that fits your air fryer
- Vegetables & Add-ins
100 g red bell pepper, diced (3.5 oz)
50 g red onion, finely chopped (1.8 oz)
80 g baby spinach (about 2 packed cups) (2.8 oz)
100 g cherry tomatoes, halved (3.5 oz)
- Dairy & Herbs
60 g sharp cheddar, grated (about 2.1 oz or 1/2 cup)
10 g fresh parsley, chopped (about 2 tbsp)
- Seasonings
1/2 tsp fine sea salt (adjust to taste)
1/4 tsp freshly ground black pepper
Pinch of smoked paprika (optional)
Directions
- Preheat the air fryer to 170C (340F) for 3 minutes while you prep – this ensures even cooking for the pan.
- Heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Add the diced red bell pepper and chopped red onion and sauté for 4-5 minutes until softened and starting to caramelize. Remove from heat and let cool slightly.
- In a large bowl whisk 8 large eggs with 60 ml (1/4 cup) whole milk, 1/2 tsp salt, 1/4 tsp pepper and a pinch of smoked paprika if using. Stir in the cooked pepper and onion, 80 g fresh spinach (it will wilt into the hot veg), 100 g halved cherry tomatoes and 40 g of the grated cheddar, reserving the rest for topping.
- Grease an 18 cm (7-inch) ovenproof pan with a little oil or nonstick spray and pour the egg-vegetable mixture into the pan, smoothing the top. Scatter the remaining 20 g grated cheddar and chopped parsley evenly over the surface.
- Place the pan in the preheated air fryer basket and cook at 170C (340F) for 12 minutes. Check the center – it should be mostly set with a slight jiggle. If needed, cook up to 1-2 minutes more until set but not dry.
- If you want a browned top, cook an extra 1-2 minutes or use the air fryer’s broil/finish setting briefly – watch carefully. Let the frittata rest 3-5 minutes before slicing into 4 wedges. Serve warm with toast or a simple green salad. Leftovers refrigerate up to 3 days.
