Air Fryer Spinach, Pepper and Havarti Frittata

  • Level:Easy
  • Total: 45 min
  • Active: 10 min

  • Yield:4 servings


Nonstick cooking spray

8 large eggs

Kosher salt and freshly ground black pepper

2 cups loosely packed baby spinach leaves, roughly chopped

1 small red, yellow or orange bell pepper, finely chopped (about 3/4 cup)

2 scallions, finely chopped

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

1 cup grated Havarti (about 4 ounces)

1/4 cup grated Parmesan


Special equipment:
  1. Spray an 8-inch round nonstick cake pan with cooking spray. Whisk the eggs in a large bowl with 1 teaspoon salt and several grinds of pepper. Add the spinach, pepper, scallions, basil and parsley and stir to combine. Fold in the Havarti and Parmesan.
  2. Preheat a 3.5-quart air fryer to 310 degrees F. Pour the mixture into the prepared cake pan and place in the basket. Cook until the frittata is slightly puffed, deep golden and a tester inserted in the center comes out clean, about 25 minutes.  
  3. Let the frittata cool in the pan for 10 minutes before unmolding. To unmold, invert onto a plate, then invert again, browned-side up, onto a serving plate. 

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