Air Fryer Spinach, Pepper and Havarti Frittata

You may not have thought to make a frittata in your air fryer, but you can! You'll get a gorgeous brown crust with a creamy interior—and clever use of a cake pan makes it a cinch to unmold. We used Havarti for its mild flavor and superior melting qualities, but substitute another good melting cheese such as Cheddar, jack or fontina if you like. Serve the frittata warm or at room temperature.
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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
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Nonstick cooking spray

8 large eggs

Kosher salt and freshly ground black pepper

2 cups loosely packed baby spinach leaves, roughly chopped

1 small red, yellow or orange bell pepper, finely chopped (about 3/4 cup)

2 scallions, finely chopped

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

1 cup grated Havarti (about 4 ounces)

1/4 cup grated Parmesan


Special equipment:
a 3.5-quart air fryer
  1. Spray an 8-inch round nonstick cake pan with cooking spray. Whisk the eggs in a large bowl with 1 teaspoon salt and several grinds of pepper. Add the spinach, pepper, scallions, basil and parsley and stir to combine. Fold in the Havarti and Parmesan.
  2. Preheat a 3.5-quart air fryer to 310 degrees F. Pour the mixture into the prepared cake pan and place in the basket. Cook until the frittata is slightly puffed, deep golden and a tester inserted in the center comes out clean, about 25 minutes.  
  3. Let the frittata cool in the pan for 10 minutes before unmolding. To unmold, invert onto a plate, then invert again, browned-side up, onto a serving plate. 
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