About this recipe
A frittata in the air fryer skips heating the whole oven for a small pan of eggs. Spinach and pepper keep it colorful without much prep.
Whisk the eggs well so the center sets evenly. Feta goes on top so it browns instead of sinking.
Cool slightly before slicing. Hot eggs tear; a short rest gives clean wedges.
PREP
Step 1
Lightly oil an 8-inch air-fryer-safe cake pan or round dish that fits your basket. Whisk eggs with salt, pepper, and oregano if using until frothy.
Step 2
Stir in spinach, bell pepper, and scallions if using. Pour into the pan. Scatter feta evenly over the top.
Step 3
Preheat the air fryer to 350°F for 3 minutes if your model recommends it.
AIR FRY
Step 4
Place the pan in the basket. Air fry at 350°F for 12 minutes.
Step 5
Check the center. Air fry at 350°F until the eggs are set and the top is lightly golden, 3 to 5 minutes more. A knife inserted in the center should come out clean.
SERVE
Step 6
Rest 3 minutes, then slice into 4 wedges. Serve warm or at room temperature.
Tips
If your air fryer runs hot, start checking at 10 minutes so the edges do not overbrown before the center sets.
Leftover wedges keep 3 days. Reheat at 320°F for 3 to 4 minutes until warm.
Swaps
FetaShredded cheddar
Same weight; melts more into the eggs.
Bell pepperDiced zucchini
Pat dry so the frittata does not weep.
Equipment
Air fryer · 8-inch air-fryer-safe pan · Mixing bowl · Whisk
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