Air-fryer breakfast frittata: whisk eggs with cream, mushrooms, cherry tomatoes, spinach and cheddar, pour into a parchment-lined basket and air-fry at 180°C until set and golden. A quick, veggie-packed brunch.
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.