Air-Fried Greek Yogurt Frittata recipe
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Ingredients
- ½ teaspoon light olive oil 2 tablespoons minced onion 2 tablespoons minced carrot 2 tablespoons minced celery 2 tablespoons minced Italian (flat-leaf) parsley ½ (8 ounce) package baby spinach leaves 4 large eggs ⅓ cup nonfat plain Greek yogurt 1 teaspoon freshly ground black pepper ½ teaspoon red pepper flakes
Nutrition Info
- 225.2 caloriescarbohydrate: 7.4 gcholesterol: 379.5 mgfat: 15 gfiber: 2.3 gprotein: 16.7 gsaturatedFat: 5 gservingSize: -sodium: 220.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Air-Fried Greek Yogurt Frittata
Directions
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Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley, mix to combine.
Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper, whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.