Air fryer recipe · Breakfast
Veg-Loaded Frittata Cups
Mini baked egg cups packed with capsicum, corn and cheese for a protein-rich bite.
- 26 minTotal time
- 170°CAir fryer
- 4Serves
- Contains eggDiet
Nutrition per serving
- 155kcal
- 11.5 gprotein
- 3.2 gcarbs
- 10.6 gfat
- 0.7 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs5
- Capsicum, diced1/2 cup
- Sweet corn1/4 cup
- Grated cheese1/3 cup
- Black pepper & oregano1/2 tsp
- Saltto taste
Method
Beat the eggs
Whisk the eggs with the salt, pepper and oregano until smooth and even in colour. A good whisk works air in and breaks up the whites, so the cups cook to a soft, even texture rather than a patchy one.
Add the fillings
Stir the capsicum, sweet corn and half the cheese into the beaten egg. Spreading the vegetables through the batter means every cup gets its fair share instead of some coming out plain.
Grease and fill
Oil the muffin moulds well and pour in the mixture until each is about two-thirds full. The egg puffs up as it cooks, so leaving headroom stops it spilling over the edge of the mould.
Crown with cheese
Scatter the rest of the cheese over each cup for a golden, bubbling top. This cheesy lid also helps seal in moisture, so the frittatas stay soft in the middle rather than drying out.
Air-fry until set
Cook at 170°C for 13 min until the centres are firm and the tops lightly browned. Let them rest for two minutes before easing them out, so they hold their shape and do not tear.
