Frittata in the Air Fryer
A frittata is a handy way to use up odds and ends of vegetables and cheese, but it can end up rubbery or burnt underneath when you finish it under the grill. An air fryer frittata cooks gently from all sides at 160 °C, so the egg sets evenly and puffs up with a golden top in about 15 minutes. It serves three and needs nothing more than a small ovenproof dish.
- Temperature
- 160°C
- Total time
- 35min
- Prep
- 10min
- Servings
- 3
- Per serving
- 285kcal
Why the air fryer works for frittata
An air fryer frittata sits somewhere between an omelette and a quiche. It is a thick egg dish, set all the way through, and it does best with gentle, even heat. The air fryer gives you exactly that: warm air moves around the dish, so the egg rises into a puffed, golden top without the base catching or the middle staying runny.
The one limit is size. Most basket air fryers fit a dish of about 16–18 cm across, which is enough for six eggs and three servings. For a bigger frittata, make two smaller ones or use the oven. Choose a dish with low, straight sides, as a tall pudding basin will leave the middle raw while the top browns. The recipe is also a good way to use up leftover cooked vegetables, ham or cheese.
How to make a frittata in the air fryer
Tap a time to start a timer.
- Choose the dish You need an ovenproof dish or round cake tin about 16–18 cm across that leaves a gap of 1–2 cm around the edge of the basket. Grease it lightly with a little of the oil.
- Soften the vegetables Toss the onion and pepper with the oil in the dish. Cook at 180 °C for , stirring once, until they begin to soften. Stir the spinach through so it wilts in the residual heat.
- Mix the eggs Whisk the eggs with the milk, salt and pepper until the yolks and whites are fully combined. Stir in two-thirds of the cheese, then pour the mixture over the vegetables.
- Cook Sprinkle the remaining cheese on top and lower the heat to 160 °C. Cook for , until the top is golden, the edge is puffed and the middle no longer wobbles when you shake the dish gently. A knife in the centre should come out clean.
- Rest and serve Leave the frittata in the dish for so it firms up and comes away cleanly. Lift it out with a foil sling or slide a spatula underneath, then cut into wedges.
Cooking times and temperatures
| Frittata | Temperature | Time |
|---|---|---|
| Frittata in an 18 cm dishAfter softening the vegetables | 160 °C | 13–15 min |
| Mini frittatas in silicone mouldsMakes 6, stand them in a ramekin | 160 °C | 8–10 min |
| Single-serving frittata, 2 eggsUse a 10 cm ramekin | 160 °C | 8–9 min |
| Potato frittataUse cooked potato slices | 160 °C | 15–17 min |
| Reheating a sliceUntil steaming hot | 160 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Season the egg well. Eggs are bland and need more salt than you expect. Taste the cheese first, as a strong cheddar or feta adds saltiness.
- Keep vegetables small. Pieces about 1 cm across soften quickly and spread evenly through the slices. Large chunks make the frittata hard to cut.
- Let it rest. The frittata keeps cooking in the hot dish and sets fully as it cools slightly. Cutting too early makes it collapse.
Serving
Serve wedges warm with a green salad and crusty bread, or cold the next day in a lunch box. Try it with roasted peppers, wilted spinach or a side of mini potatoes. If you like egg dishes, see the omelette, quiche and boiled eggs recipes. An air fryer frittata also keeps well for packed lunches.
Storing and reheating
Cool the frittata quickly and keep it covered in the fridge for up to 3 days. To reheat, put slices in the air fryer at 160 °C for 3–4 minutes, until they are steaming hot all the way through (75 °C in the centre). Frittata also freezes well in slices for up to 2 months, then reheat from frozen at 160 °C for 8–10 minutes.
Variations
- Ham and mushroom: Fry 100 g sliced mushrooms and add 60 g diced cooked ham in place of the pepper and spinach.
- Feta and tomato: Use 8 halved cherry tomatoes and 60 g crumbled feta, with a few torn basil leaves added after cooking.
- Potato and onion: Layer 150 g cooked, sliced potatoes with the onion before adding the egg for a more filling version.
Troubleshooting
- The frittata is rubbery
- It has been cooked too hot or too long. Keep to 160 °C and take it out as soon as the centre is just set. A little milk also keeps the texture tender.
- The top browns before the middle is set
- Lay a piece of foil loosely over the dish for the last 5 minutes. Check that the dish is not too deep, because a deep frittata needs a longer, lower cook.
- The vegetables make it watery
- Precook watery vegetables such as mushrooms, courgette and tomatoes, and squeeze out spinach, so no extra liquid ends up in the egg.
Frequently asked questions
How long does a frittata take in an air fryer?
A frittata in an 18 cm dish takes 13–15 minutes at 160 °C after the vegetables have softened. Mini frittatas in silicone moulds need only 8–10 minutes.
Can you use baking paper for an air fryer frittata?
Yes, line a dish or tin with baking paper. Make sure the paper is weighed down by the dish and egg, because loose paper can lift into the heating element.
Can you reheat a frittata in the air fryer?
Yes. Put slices in the basket at 160 °C for 3–4 minutes, until steaming hot all the way through (75 °C). Whole cold frittata needs about 6 minutes.
Can you make a frittata in the air fryer with potatoes?
Yes. Use cooked potato slices, about 150 g, and layer them in the dish before the egg goes in. Raw potato needs parboiling or a 10-minute head start in the air fryer.
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