KALE, RED PEPPER, AND GOAT CHEESE FRITTATA - Air Fryler

SERVES 2

TOTAL TIME: 30 MINUTES​

A 6-inch round nonstick or silicone cake pan opened up a world of air-fryer recipes, including this moist, golden frittata. A moderate temperature of 350 degrees provided just the right heat level, and the constantly circulating air of the appliance, along with the compact size of the cake pan, meant that the eggs cooked evenly from the outside to the center. Using thawed frozen kale and jarred red peppers contributed to a near-effortless meal. –⁠Nicole Konstantinakos

• 4 large eggs
• 1 tablespoon milk
• ⅛ teaspoon table salt
• 4 ounces frozen chopped kale or spinach, thawed and squeezed dry
• ½ cup jarred roasted red peppers, rinsed, patted dry, and chopped
• 1 ounce goat cheese, crumbled (¼ cup)
• 2 scallions, sliced thin

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

1. 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.

2. 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.

3. 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.​