Five eggs, a splash of cream and a handful of vegetables set into a golden frittata right in the air fryer basket, with no oven to heat and no skillet to wash. Whisk the eggs with mushrooms, cherry tomatoes, spinach and grated cheddar, then pour everything onto a sheet of parchment in the basket. The paper holds the loose egg so it cannot drip through the holes; leave a gap at the edges so hot air keeps circulating. Cook at 180°C (350°F) for 12–16 minutes, until the top is golden and the middle no longer wobbles. Milk can stand in for the cream if you want it lighter.
Instructions
- 1
Crack 5 eggs into a mixing bowl.
- 2
Add sliced mushrooms, halved cherry tomatoes, sliced spinach, grated cheddar, salt, pepper, and cream.
- 3
Mix everything together until well combined.
- 4
Line the air fryer basket with parchment paper, leaving space around the edges for air circulation.
- 5
Pour in the frittata mixture.
- 6
Cook at 180°C (350°F) for 12–16 minutes until set and golden.
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Frequently Asked Questions
Do I need to line the basket?
Yes — parchment holds the liquid frittata so it does not run through the basket. Leave a gap around the edges so hot air still circulates and it cooks evenly.
Why add cream?
A splash of cream makes the frittata softer and richer, so it sets custardy rather than rubbery. Milk works too for a lighter version.
Can I use other vegetables?
Yes — peppers, onions, courgette or leftover roast veg all work. Cook off watery veg first so the frittata sets and does not go soggy.