Creamy Spinach and Artichoke Frittata

This creamy spinach and artichoke frittata is a quick and easy breakfast or brunch dish that's perfect for a crowd. It's made with just a few simple ingredients, and it's cooked in the air fryer for a crispy, golden-brown exterior and a fluffy, custardy interior.

The frittata is a versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover vegetables, and it's also a good way to sneak in some extra protein into your diet. This particular frittata is made with spinach and artichoke hearts, but you can easily substitute other vegetables, such as mushrooms, zucchini, or broccoli. I also like to add a little bit of cheese to my frittatas, but you can leave it out if you're trying to keep the calories down.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 10 large eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup frozen chopped spinach, thawed and drained
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• Salt and pepper to taste

Instructions

1. Preheat air fryer to 350 degrees F (175 degrees C).
2. Whisk together eggs, cream, and Parmesan cheese in a large bowl.
3. Stir in spinach, artichoke hearts, onion, and bell pepper.
4. Season with salt and pepper to taste.
5. Pour mixture into a greased 9-inch pie plate.
6. Place pie plate in air fryer basket and cook for 25-30 minutes, or until eggs are set and top is golden brown.
7. Let cool slightly before slicing and serving.

Why It Works

• The air fryer cooks the frittata quickly and evenly, resulting in a crispy, golden-brown exterior and a fluffy, custardy interior.
• The combination of spinach, artichoke hearts, and cheese creates a flavorful and satisfying dish.
• The frittata is a versatile dish that can be made with a variety of ingredients, making it a great way to use up leftovers or sneak in some extra protein.