Air Fryer Veggie Frittata became my weekend fix after one rubbery oven version left me disappointed. I wanted something light but satisfying, packed with vegetables and not overcooked around the edges. The first attempt in my air fryer browned too quickly on top and stayed soft in the center. Then I cracked the code by lowering the temperature and sautéing the vegetables first. After testing this three ways with different veggie combinations, I finally landed on a method that gives a fluffy center, lightly golden top, and perfectly set slices.
Why This Air Fryer Veggie Frittata Recipe Works
Air Fryer Veggie Frittata cooks evenly thanks to circulating heat that gently sets the eggs without drying them out. Keeping the temperature at 330°F (165°C) prevents rubbery texture and over-browning.
The biggest difference is pre-cooking the vegetables. Watery vegetables like mushrooms, spinach, or zucchini release moisture while cooking, which can make the frittata soggy. Sautéing them first removes excess water and deepens flavor. Letting the frittata rest after cooking allows it to firm up for clean slices and a tender interior.
Timing for Air Fryer Veggie Frittata
Prep Time: 10 minutes
Cook Time: 14–16 minutes
Total Time: 24–26 minutes
Ingredients for Air Fryer Veggie Frittata
This combination creates a balanced, flavorful frittata.
Egg Base:
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables (Pre-Cooked):
- ½ cup diced bell peppers
- ½ cup sliced mushrooms
- 1 cup fresh spinach (wilted)
- 2 tablespoons chopped onion
Cheese:
- ½ cup shredded cheddar, mozzarella, or feta
For Cooking:
- 1 tablespoon olive oil
How to Make Air Fryer Veggie Frittata in the Air Fryer
- Heat olive oil in a skillet over medium heat. Sauté bell peppers, mushrooms, and onions for 3–4 minutes until softened.
- Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, whisk eggs, milk, salt, and pepper until just combined (do not overbeat).
- Lightly grease a small air fryer-safe pan or silicone mold.
- Spread sautéed vegetables evenly in the pan and sprinkle cheese over them.
- Pour egg mixture on top, filling about ¾ depth.
- Preheat air fryer to 330°F (165°C) for 3 minutes.
- Place the pan in the air fryer basket.
- Air fry at 330°F (165°C) for 14–16 minutes until the center is set and the top is lightly golden.
- Check doneness: the center should not jiggle and internal temperature should reach 160°F (71°C).
- Let rest for 5 minutes before slicing.
Tips for Perfect Air Fryer Veggie Frittata
- Pre-cook vegetables: This prevents watery texture.
- Use moderate heat: 330°F (165°C) keeps it fluffy instead of rubbery.
- Don’t overfill pan: Leave room for the eggs to rise slightly.
- Check center gently: It should be just set, not wet.
- Let it rest: This step finally solved the collapsing center issue for me.
- If browning too fast: Reduce to 320°F (160°C) and extend cook time slightly.
Storing and Reheating Air Fryer Veggie Frittata
Storage: Store slices in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap slices individually and freeze for up to 2 months.
Reheating:
- From fridge: Air fry at 320°F (160°C) for 3–4 minutes.
- From frozen: Air fry at 320°F (160°C) for 6–8 minutes.
Variations:
- Spinach & Feta: Swap cheddar for feta.
- Broccoli Cheddar: Use steamed chopped broccoli.
- Mediterranean: Add olives and sun-dried tomatoes.
- Low-Carb Deluxe: Top with avocado slices after cooking.
Serve with a side salad or toasted sourdough.
Conclusion
This air fryer veggie frittata is one of my favorite balanced breakfasts. Once I lowered the temperature and sautéed the vegetables first, the texture completely improved. It’s fluffy, flavorful, and perfect for brunch or easy meal prep.
