Air Fried Greek Yogurt Frittata Recipes

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.

Steps:

• Combine sausage, eggs, Cheddar-Monterey Jack cheese, bell pepper. onion, and cayenne in a bowl and mix to combine.
• Preheat the air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray.
• Place egg mixture in the prepared cake pan.
• Cook in the air fryer until frittata is set, 18 to 20 minutes.

Steps:

• Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
• Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
• Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
• Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
• Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

Steps:

• Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
• Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
• Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
• Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
• Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
• Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.