Greek yogurt, eggs, and fresh spinach cook in your air fryer to make a healthy brunch meal. The yogurt gives a lovely texture and is healthier than fatty cheeses.
Ingredients
- light olive oil: 0.5 tsp
- onion: 2 Tbsp (minced)
- carrot: 2 Tbsp (minced)
- celery: 2 Tbsp (minced)
- Italian (flat-leaf) parsley: 2 Tbsp (minced)
- baby spinach leaves: 0.5 pack (8 ounce pack)
- eggs: 4 piece
- nonfat plain Greek yogurt: 0.33333 cup
- black pepper: 1 tsp (freshly ground)
- red pepper flakes: 0.5 tsp
Metric Conversion
Stages of cooking
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Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
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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.
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Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
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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.
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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.
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Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.
