Name: Air-Fryer Kale, Red Pepper, and Goat Cheese Frittata
Total time: 30 min
Ingredients: 4 large eggs; 1 tablespoon milk; 1/8 teaspoon table salt; 4 ounces frozen chopped kale or spinach, thawed and squeezed dry; 1/2 cup jarred roasted red peppers , rinsed, patted dry, and chopped; 1 ounce goat cheese , crumbled (¼ cup); 2 scallions , sliced thin

Why This Recipe Works

This frittata highlights the incredible convenience and even cooking offered by the air fryer. In about 15 minutes (plus the time it takes to combine a few ingredients in a bowl), it transformed a simple egg-and-cheese custard packed with kale, roasted red peppers, and scallions into a delightful meal for two—fluffy and tender on the inside, golden and delicate on the outside. The compact size and even heat of a nonstick or silicone cake pan made the occasional stirring of the egg mixture during cooking unnecessary. Using frozen kale (which is blanched before freezing) meant that we didn't have to precook it. Any worries we had that frozen vegetables might get soggy were put to rest by the air fryer's rapidly circulating hot air, which gently roasted the kale at the surface and edges of the frittata.

Before You Begin

A 6-inch round cake pan should fit in most air fryers, but check before starting this recipe.

Instructions

Generously spray 6-inch round nonstick or silicone cake pan with canola oil spray. Whisk eggs, milk, and salt in medium bowl until well combined. Stir in kale, red peppers, goat cheese, and scallions.

Transfer egg mixture to prepared pan and place pan in air-fryer basket. Place basket into air fryer; set temperature to 350 degrees; and cook until frittata is deep golden brown and registers 180 to 190 degrees, 15 to 25 minutes.

Transfer pan to wire rack and let rest for 5 minutes. Using rubber spatula, loosen frittata from pan and transfer to cutting board. Cut into wedges and serve.