Air fryer veggie egg frittata
Ready in just a few minutes, this high-protein Air fryer veggie egg frittata is an easy breakfast for when you are short on time. It's also gluten and dairy free!
Ready in just a few minutes, this high-protein Air fryer veggie egg frittata is an easy breakfast for when you are short on time. It's also gluten and dairy free! If you enjoy simple meals like this and want full weekly plans + bonus recipes, consider becoming a paid subscriber. Your support helps me keep creating and sharing fresh, nourishing recipes each week.
Now let’s get cooking!
Ingredients
(Servings: 3)
6 eggs
1 red bell pepper
1 handful of kale or other mixed greens
1/2 Tbsp olive oil
For the frittata:
1/2 tsp Kosher salt
1 tsp garlic powder
pepper, to taste
Appliances & Utensils
parchment paper
fork
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Instructions
Prep your veggies: Wash and thinly slice the red bell pepper. Chop kale or greens if not already in small pieces.
Preheat your air fryer to 350°F, then line the bottom of the basket with parchment paper.
Sauté the veggies: Toss the sliced pepper and greens with 1 Tbsp olive oil and air fry for 3 minutes to soften slightly.
Whisk the eggs: In a small bowl, whisk the eggs with 1/2 tsp Kosher salt, 1 tsp garlic powder, and a few turns of black pepper.
Assemble and cook the frittata: Pour the egg mixture evenly over the pre-cooked veggies in the air fryer basket. Air fry at 350°F for 6–8 minutes, or until the center is just set.
Serve: Let it cool for 1–2 minutes before slicing. Enjoy with a side of fruit, avocado toast, or roasted sweet potatoes.
Pro Tip: If you don’t have an air fryer, you can bake this in the oven at 375°F for 18 - 22 minutes.
For vegetarian/vegan dietary preferences: This is currently vegetarian; vegan option unavailable.
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Best,
Grace Barker