Crack your eggs into a bowl, add water, milk or cream, season with salt, paprika, and pepper, and whisk until well combined. Stir in the herbs, and chopped vegetables.
I use a small oven-safe dish that I also use for making air Fryer Mushroom and Cheese Omelette but any air fryer-safe container or a round cake tin would work well too. Lightly grease it with oil or butter to prevent sticking. Pour the egg mixture into your prepared pan and gently shake it to level out.
Preheat your air fryer if needed (some models require it), then cook at 180°C (356°F) for about 10-12 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean when the frittata is set.
Expert Tips From the Chef
Don’t overfill your pan: The frittata will puff up slightly as it cooks, so leave some space at the top.
Use cooked veggies: Raw greens with high water content can make the frittata soggy. If using watery vegetables like zucchini or mushrooms, cook them first and let them cool before adding.
Choose the right pan size: A 6 to 7-inch pan works well in most standard air fryers.
Let it rest: Allow the frittata to cool for a few minutes before slicing. This helps it firm up and makes slicing easier.
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