Spinach, Courgette & Tomato Frittata with Potato Wedges
PREP: 5 minutes
COOK: 20 minutes in a double air fryer. 40 minutes in a single tray air fryer
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
24kcal Energy
22g Carbohydrate
14g Protein
2.9g (of which Sugar)
10g Fat
3.5g Fibre
4.3g (of which Saturated Fat)
0.55g Salt
Ingredients
2 large potatoes, approx. 400g, skin on, sliced into wedges
4 medium eggs, whisked
1 courgette, chopped into small cubes
100g spinach, blitzed in a food processor
50g cherry tomatoes, halved
50g extra mature cheddar cheese, grated
Instructions
Requires a double air fryer or alternatively cook wedges first if using a single compartment air fryer.
- Preheat the air-fryer to 200°C (both sections)
- Toss the potato in 1 tbsp oil
- In the second compartment, place potatoes in a basket of air fryer and cook at 200°C for 10 minutes. Shake the potatoes and cook until potatoes are golden and tender - approx 10 minutes more.
- In the meantime, add the eggs, courgette, spinach, cherry tomatoes and 3/4 of the cheese to a large jug or bowl.
- Season with salt and black pepper and beat together.
- Pour the mixture into a paper or glass baking tray (to fit your air fryer tray) and cook for 10 mins. Sprinkle over the rest of the cheese and return to the air-fryer to cook for another 5-10 mins, or until golden brown and risen.
