Spring onion & feta frittata
- Victoria Prever
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Serves 2
Easy
Prep: 7 mins
Cook: 17 mins
A star rating of 5 out of 5.6 ratingsRate
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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
High-protein
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 eggs
-
4-6 spring onions
finely chopped
-
100g feta
crumbled
-
30g mature cheddar
grated
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Nutrition: Per serving
- kcal338
- fat25g
- saturates13g
- carbs3g
- sugars3g
- fibre1g
- protein25g
- salt1.94g
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Method
-
step 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.
-
step 2
Beat the eggs in a jug. Add the spring onions and feta and season.
-
step 3
Pour into the tin and jiggle it to level everything off. Trim down the edges of the parchment if needed.
-
step 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.
-
step 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.
Recipe from Good Food magazine, April 2025
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A star rating of 5 out of 5.6 ratings
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