Spring onion & feta frittata
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Spring onion & feta frittata

By Victoria Prever

Enjoy a fuss-free lunch or breakfast that everyone will enjoy. The frittata will be delicious with a side of smoked salmon, crunchy matzo and a green salad

  • Prep:7 mins
    Cook:17 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 338
  • fat 25g
  • saturates 13g
  • carbs 3g
  • sugars 0g
  • fibre 1g
  • protein 25g
  • salt 1.94g

Ingredients

  • 4 eggs
  • 4-6 spring onions finely chopped
  • 100g feta , crumbled
  • 30g mature cheddar , grated

Method

  1. Line a 20cm fixed base cake tin that fits in your air fryer basket with a round of baking parchment that’s wider than your tin.

  2. Beat the eggs in a jug. Add the spring onions and feta and season.

  3. Pour into the tin and jiggle it to level everything off. Trim down the edges of the parchment if needed.

  4. Place in the air fryer and cook for 12 mins at 150C. Pull out the drawer and sprinkle the top with the grated cheddar, making sure it is evenly covered. Return to the air fryer for 6-8 mins until the frittata is cooked through. The middle of the frittata should feel springy when prodded. You can check it’s done by inserting the tip of a knife into the top of the frittata in the middle of the tin – there should be no liquid egg when you press lightly.

  5. Serve immediately. Any leftovers are delicious served cold in a salad or on a matzo cracker. Will keep chilled for up to two days.

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