Omelette in the Air Fryer
An omelette needs good timing and a good pan, and the air fryer takes care of both worries. The eggs go into a small heatproof dish, the hot air sets the top and the bottom together, and nothing needs flipping. In about 10 minutes you get a puffed, lightly golden omelette that you can cut in half to share.
- Temperature
- 180°C
- Total time
- 17min
- Prep
- 5min
- Servings
- 2
- Per serving
- 260kcal
Why the air fryer works for omelettes
An air fryer omelette cooks from every direction, so there is no need to tilt a pan or flip the eggs. The mixture sets from the bottom and the top at once, and the hot air puffs the omelette slightly, giving a light texture that sits somewhere between a folded French omelette and a baked frittata. It is also a tidy way to use up odds and ends from the fridge, from cheese to cooked ham.
The key is to use a dish with sides and to keep the heat moderate. At 180 °C a 4-egg omelette is set in 7–8 minutes. Vegetables that hold water, such as mushrooms and tomatoes, are best pre-cooked or patted dry, otherwise they thin the eggs. If you are looking for scrambled or boiled eggs instead, see scrambled eggs in the air fryer or boiled eggs.
How to make an omelette in the air fryer
Tap a time to start a timer.
- Grease the dish Rub the butter around the inside of a heatproof round dish, about 18 cm across, that fits in the basket. A silicone cake mould or ceramic dish both work.
- Pre-cook the mushrooms Put the mushrooms in the dish and cook at 180 °C for to drive off some of the water, which stops the omelette going soggy.
- Whisk the eggs Beat the eggs with the milk, salt and pepper until smooth. Pour them over the mushrooms and scatter over the spring onions and half of the cheese.
- Cook Slide the dish into the basket and cook at 180 °C for , until the top is just set and lightly golden. Sprinkle on the rest of the cheese for the final so it melts.
- Rest and serve Let the omelette stand for . Loosen the edges with a spatula, cut it in half and lift it out. If the centre still wobbles, give it another .
Cooking times and temperatures
| Omelette | Temperature | Time |
|---|---|---|
| Cheese and mushroom, 4 eggsPre-cook the mushrooms | 180 °C | 9–10 min |
| Two-egg omelette | 180 °C | 5–6 min |
| Omelette cupsIn silicone muffin cases | 160 °C | 10–12 min |
| Bacon omeletteAdd 2 cooked rashers | 180 °C | 9–10 min |
| Reheating leftoversSteaming hot throughout | 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
- Use a dish with sides. A tin, ramekin or silicone mould keeps the liquid egg contained and gives a thick omelette instead of a thin sheet.
- Do not overfill the basket. Leave a gap of 2 cm around the dish so the air can circulate.
- Season sensibly. Add salt to the beaten eggs just before cooking, and go easy if you add ham, cheese or bacon, which are already salty.
Serving
Serve the omelette with grilled tomatoes, toast and a green salad, or fold it into a wrap with spinach and a spoonful of chutney. For a more filling meal, add potato wedges or bacon cooked in the same machine. A cheese air fryer omelette is also a good light lunch with soup, and the leftovers are good cold in a lunchbox. If you prefer a softer egg, poached eggs in the air fryer take just a few minutes.
Storing and reheating
An omelette keeps for up to 24 hours in an airtight container in the fridge. Reheat it in the air fryer at 160 °C for 3–4 minutes, until it is steaming hot all the way through (75 °C in the centre). The texture is firmer on the second heating, so it works better in a sandwich than on its own.
Variations
- Ham and cheese: Replace the mushrooms with 50 g diced cooked ham, and top with grated Gruyère or cheddar.
- Spinach and feta: Wilt a handful of spinach, squeeze out the water and add it to the eggs with crumbled feta.
- Pepper and onion: Pre-cook diced pepper and thin onion for 3 minutes before adding the eggs for a Spanish-style flavour.
Troubleshooting
- The omelette is rubbery
- The heat was too high or the cooking too long. Stay at 180 °C and take the omelette out when the centre has only just set, because it carries on cooking in the dish.
- The omelette is watery in the middle
- Vegetables released moisture. Pre-cook mushrooms, peppers and tomatoes, and pat them dry before adding the eggs.
- The omelette sticks to the dish
- Grease the dish well, or line the base with a disc of baking paper. Silicone moulds release most easily.
Frequently asked questions
How long does an omelette take in an air fryer?
About 7–8 minutes at 180 °C for a 4-egg omelette in an 18 cm dish, plus 2 minutes if you pre-cook vegetables. A 2-egg omelette takes 5–6 minutes.
Can you make an omelet in an air fryer with baking paper?
Yes, if the paper sits inside a dish or a tin with sides. Loose paper under liquid egg will let the mixture run into the basket.
Do I need a special air fryer omelette pan?
No. Any heatproof dish, ramekin, small cake tin or silicone mould that fits the basket and holds the eggs will do. Metal tins heat faster, so check them a minute earlier.
Can I flip the omelette?
There is no need. The hot air cooks the top as well, so the omelette sets without turning. If you want a folded omelette, fold it as you lift it out of the dish.
How do you reheat an omelette in the air fryer?
Heat it at 160 °C for 3–4 minutes until it is steaming hot all the way through. It will not be as fluffy as when it was fresh.
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