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Easy Air Fryer Vegetable Omelet

Air Fryer Vegetable Omelet

5 from 9 votes
Author: Laurie Fleming
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 2 Servings

Description

This fluffy air fryer vegetable omelet is loaded with fresh bell pepper, red onion, and sharp cheddar cheese. Ready in just 12 minutes with no flipping and only one dish to wash — it's the easiest healthy breakfast you'll make all week.

Ingredients 

  • 4 large eggs, room temperature
  • 2 tablespoons heavy cream, or whole milk
  • 1/4 cup diced bell pepper, any color
  • 2 tablespoons finely diced red onion
  • 1/3 cup shredded sharp cheddar cheese, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Freshly cracked black pepper, to taste
  • 1 teaspoon butter, for greasing, or Cooking spray

Instructions

  • Whisk the eggs. Crack the eggs into a small bowl. Add the heavy cream, salt, and pepper, and whisk vigorously for 30 seconds until pale and frothy.
  • Add the mix-ins. Stir in the diced bell pepper, red onion, and about 2/3 of the shredded cheddar. Reserve the rest of the cheese for the top.
  • Prep the ramekin. Grease a 7-ounce ramekin or small oven-safe dish thoroughly with cooking spray or butter — bottom and sides.
  • Pour and fill. Pour the egg mixture into the prepared ramekin. The mixture should reach no more than 2/3 of the way up.
  • Air fry. Place the ramekin in the air fryer basket. Cook at 350°F (175°C) for 10 to 12 minutes.
  • Add cheese on top. At the 8-minute mark, open the basket and sprinkle the reserved cheese on top. Close and continue cooking until the center is set and the top is lightly golden.
  • Rest and serve. Remove from the air fryer and let rest 1 to 2 minutes. Run a knife around the edge to release, then serve straight from the ramekin or invert onto a plate.

Equipment

  • Air Fryer
  • Ramekins, or oven-safe mug
  • Cooking Spray, or olive oil

Notes

  • Air fryer variations: Cooking times vary by air fryer model. Check at 10 minutes and add time in 1-minute increments as needed.
  • Doubling the recipe: For two larger servings, double the recipe and use a 7- to 8-inch cake pan; add 3 to 5 minutes to the cook time.
  • Watery vegetables: Pre-cook mushrooms, spinach, tomatoes, or zucchini and drain before adding to prevent a soggy omelet.
  • Meat add-ins: Always pre-cook bacon, sausage, or ham before adding — raw meat won't cook through in the omelet's cook time.
  • Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat at 300°F in the air fryer for 2 to 3 minutes.

Nutrition

Serving: 1ServingCalories: 300kcalCarbohydrates: 4gProtein: 18gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 413mgSodium: 577mgPotassium: 232mgFiber: 1gSugar: 2gVitamin A: 1596IUVitamin C: 25mgCalcium: 206mgIron: 2mg