Air Fryer Spinach And Mushroom Frittata Recipes

AIR FRYER SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C). Spray a 4 1/2-inch ramekin with nonstick spray.
• Whisk eggs and cream together in a bowl. Stir in spinach, mushrooms, Cheddar cheese, salt, and pepper until well combined. Pour into the prepared ramekin and cover tightly with foil.
• Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted into the center comes out clean, 4 to 8 more minutes.

AIR FRYER SPINACH, PEPPER AND HAVARTI FRITTATA

Steps:

• 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.
• 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.
• 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.

MUSHROOM AND SPINACH FRITTATA

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
• Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
• Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

AIR FRYER SPINACH-FETA FRITTATA

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
• Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
• Air-fry for 10 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 2 to 4 minutes longer.

SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
• Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

AIR FRYER FRITTATA

Steps:

• Preheat a 5.8-quart or larger air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Spray cooking spray on the bottom and sides of a small metal container, designed to be an inner pot, about 6 inches round and 4 inches high.
• Add butter for flavor, insert inner pot into the air fryer, and melt butter for 45 seconds. Add bell pepper and onion and fry for 2 minutes.
• Carefully remove the inner pot and stir in sausage crumbles. Sprinkle with Colby Jack cheese and set aside.
• Crack eggs into a bowl and stir until yolks and whites are well combined. Season with salt, pepper, and hot sauce; stir to combine. Pour egg mixture over the other ingredients in the inner pot and lightly mix everything together.
• Return inner pot to the basket of the air fryer and cook until the top of the frittata is lightly brown and a toothpick inserted in the center comes out clean, about 12 minutes. Continue air frying in 30-second intervals until frittata has set. Serve warm or at room temperature with salsa.

INSTANT POT® SPINACH AND MUSHROOM FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
• Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
• Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.

2-INGREDIENT DOUGH AIR FRYER BLUEBERRY BAGELS

Steps:

• Place blueberries in a small bowl, and pour boiling water over them. Let sit for 5 minutes, and drain
• Add flour, yogurt, and blueberries to a large stand mixer bowl. Using the dough hook, mix at low speed for about 3 minutes. If you're using a KitchenAid mixer, use speed 3. Dough will be crumbly.
• Transfer the dough to a lightly floured surface. Divide the dough into 4 equal balls, pressing, stretching, and rolling into ropes that are about 8 inches long, 3/4-inch thick. Connect the ends pinching into a bagel shape with hole in the middle.
• Preheat an air fryer to 280 degrees F (137 degrees C) for about 3 minutes. Combine the egg and water, and brush on each bagel, then sprinkle with cinnamon sugar. Line the air fryer basket with a parchment liner or lightly spray with cooking spray.
• Place the bagels in the basket not touching, and cook until golden brown, 15 to 16 minutes. Don't crowd the basket, and cook in two batches if necessary. Your time may vary depending on the size and brand of your air fryer.
• Remove the bagels to a rack, and cool for about 10 minutes before slicing.

SPINACH MUSHROOM FRITTATA

Steps:

• Cook spinach, drain and squeeze out excess water.
• Saute mushrooms and onion in butter in a large skillet until tender.
• Beat eggs, salt and pepper together and stir in spinach.
• Pour over mushroom mixture.
• Cook over low heat until eggs are set, about 7 minutes.
• Sprinkle with Parmesan cheese.
• Broil 6" from heat for about 3 minutes.
• Cut in wedges to serve.
• Note: You will need a skillet with a flameproof handle or wrap layers of aluminum foil around wooden handle before placing in oven.