Recipe: frittata from the Airfryer

This nutritious frittata is packed with vegetables and is a colorful centerpiece on the weekend brunch table or an ideal dish for your Christmas leftovers. Feel free to replace the chestnut mushrooms with regular mushrooms or the Swiss chard with other tender leafy greens.

Here’s how to make it:

• • Preheat the airfryer to 180 °C. Lightly grease the bottom and sides of the non-stick baking accessory with oil.
  • Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high to high heat. Add the mushrooms, thyme, and salt and pepper to taste. Fry the mushrooms for approximately 4 minutes until they begin to brown, tossing them occasionally. Transfer them to a bowl.
  • Reduce the heat to medium and heat another tablespoon of olive oil in the frying pan. Sauté the chopped red onion for approximately 4 minutes until softened, stirring occasionally. Add the Swiss chard. Fry for 3–4 minutes until wilted, stirring occasionally. Add the Swiss chard mixture to the mushrooms.
  • Beat the eggs in a large bowl and add salt and pepper to taste. Stir in the mushroom and Swiss chard mixture and the cheese. Pour the egg mixture into the baking accessory. Carefully place the baking accessory in the versatile basket and place the basket in the airfryer.
  • Bake the frittata uncovered at 180 °C for approximately 7 minutes, until it begins to brown. Place the splatter-proof lid on the basket and bake the frittata for another 15 minutes, until firm inside.
  • Turn the frittata out onto a plate and turn it right side up. Sprinkle the frittata with the chopped flat-leaf parsley and cut it into pieces.

Title: The Airfryer Cookbook
Author: Williams-Sonoma
Publisher: Kosmos Uitgevers
Price: €8.99

Read also:

• Perfect pizza from the Airfryer
• Sambal goreng tempeh from the Airfryer
• Yes! The big Airfryer breakfast test