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Wedge of fluffy air fryer frittata on a plate showing layers of bell pepper, onion, and cheddar

Air Fryer Frittata

5 from 6 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 6 Servings

Description

A fluffy, golden air fryer frittata made with eggs, cheese, and sautéed vegetables in a 7-inch pan. Naturally low-carb and keto-friendly, and easy to customize with whatever you have in the fridge.

Ingredients 

  • 6 large eggs
  • 3 tablespoons whole milk, or cream
  • 1/2 cup bell peppers, diced
  • 1/4 cup onion, diced
  • 1/2 cup cheddar cheese, shredded, divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil, for sautéing
  • Cooking spray, for the pan

Instructions

  • Heat the olive oil in a small skillet over medium heat. Sauté the onion and bell pepper for 3–4 minutes until softened. Set aside to cool slightly. (If adding cooked sausage, bacon, or ham, prepare it now.)
  • Preheat the air fryer to 360°F for 3 minutes.
  • In a medium bowl, whisk together the eggs, milk, Italian seasoning, salt, and pepper until just combined. Do not over-beat.
  • Stir in the sautéed vegetables and 6 tablespoons of the cheese.
  • Spray a 7-inch round cake pan thoroughly with cooking spray, including the sides. Line the bottom with parchment for easier release, if desired.
  • Pour the egg mixture into the pan. Tap the pan once on the counter to settle. Sprinkle the remaining 2 tablespoons of cheese on top.
  • Place the pan in the preheated air fryer basket. Cook at 360°F for 15–20 minutes, until the edges are set, the top is golden, and a toothpick inserted in the center comes out clean (160°F internal). Tent loosely with foil if the top browns too quickly.
  • Let the frittata rest in the pan for 5 minutes. Run a knife around the edge, slide it out, and cut into wedges.

Equipment

  • Air fryer (5–6 quart basket)
  • 7-inch round cake pan
  • Whisk and mixing bowl

Notes

  • Pan size: Use a 6-inch pan and 4 eggs for compact air fryers; an 8-inch pan for larger ovens (check at 12 minutes).
  • Storage: Refrigerate up to 4 days or freeze wedges up to 2 months. Reheat in the air fryer at 320°F for 3–5 minutes.
  • Fillings: Keep total add-ins to about 1 1/2 cups and pre-cook anything that releases water.

Nutrition

Serving: 1ServingCalories: 128kcalCarbohydrates: 3gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 196mgSodium: 524mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 772IUVitamin C: 16mgCalcium: 113mgIron: 1mg