Air Fryer Burrito

If you too are seeing egg shortage signs in your local grocery store, rest assured: there are no eggs in this frittata. I found this Air Fryer Spinach, Pepper and Havarti Frittata recipe while looking for dinner ideas, and decided to try it with JUST egg. It was delicious, especially with leftover pancakes.

Here are the steps I followed. I tweaked the ingredients and ended up cooking the frittata longer because it was still pretty wobbly after 25 minutes.

1. Prepare your pan. I used the 8-inch round springform cake pan I normally use in my instant pot, but I lined it with tinfoil and sprayed it with oil. It still leaked under the tinfoil, so I may have been better off with a non-springform pan. I imagine a square pan could work as well. Just make sure it’s oiled.
2. Create the filling. I poured one carton of JUST egg into a bowl, then added 1 tsp salt, pepper, 1 tsp pizza seasoning mix, and 1 tsp garlic and herb seasoning mix to taste. Then I chopped a pepper, about two cups of kale, and a couple of green onions and added those. Finally, I shredded a cup of Havarti cheese and a 1/4 cup of parmesan to mix in. You could change these up based on what you have and what kind of cheese you’d prefer. Pour the filling into the pan.
3. Air fry the frittata. I followed the cooking directions in the recipe (25 minutes at 310 F) but that didn’t seem to work in my air fryer. The top set, but the rest of it jiggled like liquid. I cranked the temperature up to 400 for another 15 minutes and it still wobbled, but looked cooked. I’d probably start at 400 next time, for at least 30 minutes. The top should get golden and puff up a bit.
4. Rest the frittata. Let it cool for at least 10 minutes before trying to slice it or take it out of the pan. Then enjoy!