Air Fryer Frittata
Air Fryer Frittata combines eggs, bell pepper, spinach, cheddar, and feta; cook at 320°F for 18 minutes until puffy and set with a golden top.
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Method
- 1
Whisk eggs, milk, salt, and pepper together in a bowl until well combined.
- 2
Grease a 6-inch round baking pan or oven-safe dish with cooking spray or butter.
- 3
Scatter bell pepper, onion, and spinach evenly across the bottom of the pan.
- 4
Pour the egg mixture over the vegetables and top with cheddar and feta cheese.
- 5
Air fry at 320°F for 15-18 minutes until the center is set and the top is lightly golden.
- 6
Let rest for 2 minutes before slicing into wedges and serving.
Pro tip. Use a lower temperature to cook the frittata gently — too high and the edges will overcook while the center stays runny. A 6-inch pan fits most air fryer baskets perfectly.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 300°F for 3-4 minutes. Slice before reheating so the heat penetrates evenly. Full reheat guide for frittata.
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