Air fryer recipe · Breakfast
Mushroom & Herb Frittata Cups
Savoury mini frittatas studded with earthy mushrooms and fresh herbs.
- 20 minTotal time
- 180°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 215kcal
- 14.7 gprotein
- 3.2 gcarbs
- 16.1 gfat
- 0.7 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs4
- Sliced mushrooms1 cup
- Grated cheese1/3 cup
- Chopped parsley2 tbsp
- Cream2 tbsp
- Saltto taste
Method
Pre-cook the mushrooms
Toss the sliced mushrooms in the basket for four minutes at 180°C to drive off their water. Mushrooms hold a lot of moisture, and drying them first keeps the frittata cups from turning watery.
Beat the eggs
Whisk the eggs with the cream and a pinch of salt until well blended, then fold in the grated cheese and chopped parsley. The cream gives the cups a softer, richer set than egg on its own.
Combine and fill
Stir the cooked mushrooms into the egg and ladle it into greased ramekins or silicone cups. Fill each about three-quarters full so there is room for the cups to puff up as they cook.
Air-fry to set
Cook at 180°C for 13 min until the cups are puffed, golden at the edges and set in the middle. A toothpick pushed into the centre should come out clean before you serve them.
