Easy Air Fryer Frittata Recipe - Golden, Fluffy and Crisp (2024)

FAQs

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

You can add up to 1/2 cup per dozen eggs. Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well.

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.

If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).

Crispy fried eggs with creamy yokes are ready in minutes, with minimal cleanup. Eggs in air fryer use a fraction of the oil, which saves on fat and calories for a healthy protein addition to any meal. If you love this recipe, be sure to try my tasty air fryer poached eggs—perfect for a fancy brunch at home!

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

The food site also specifically recommends a properly seasoned cast iron skillet for this task. Not only will its all-metal construction make cooking in the oven a worry-free feat, but it will also add to the quality of the frittata.

When determining how many eggs to use in a frittata generally? ›

Explanation: When determining how many eggs to use in a frittata, generally 2 eggs per person is sufficient. In the context of recipes and cooking, the number of eggs required will often depend on the scale or size of the meal being prepared.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Eggs won't explode in the air fryer as long as you don't cook them at too high a temperature. You might hear a cracking noise when they are in the air fryer, but they aren't exploding. How many eggs can I cook at once? This will depend on how big your air fryer is.

Add Moisture and Mix

Since dryness leads to dense, chewy eggs, this is a chance to boost your eggs with some extra moisture. Adding approximately 1 tablespoon of liquid per egg—milk or cream are delicious, but water works, too—will help create steam and keep the scrambled eggs moist.

Don't overdo it with the dairy

It can leave the dish soggy, keep it from holding its shape, and may even prevent your eggs from firming up entirely. To avoid falling into the "too much moisture" trap when prepping your next frittata, always completely drain any fresh ingredients before adding them to your pan.

What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.