Name: Vegetable Frittata in the Air Fryer
Prep time: 14 min
Yield: 4
Cuisine: Italian
Ingredients: 2 zucchini (medium); 2 potatoes (medium); 1 onion (white, medium); 7 oz cherry tomatoes (about 1 1/4 cups); 6 eggs; 3.5 oz mixed caciotta cheese (provola or pizza mozzarella); 3 oz grated Parmesan (or Grana Padano); to taste salt; to taste extra virgin olive oil; to taste black pepper

Large vegetable frittata in the air fryer with zucchini, potatoes, cherry tomatoes and onion, the richer version of the air-fryer frittata with eggs and cheese. The Grandma’s frittata is a classic of Italian cuisine and can be prepared in so many ways, enriched with vegetables and cheeses of all kinds. For example, I love the stuffed onion frittata or the frittata stuffed with ham and cheese, and I often like to bake oven frittatas, but some time ago I also discovered how to cook frittatas in the air fryer. Inspired by my indulgent oven zucchini frittata, I prepared this vegetable frittata with zucchini, potatoes, cherry tomatoes, onion and mozzarella and cooked it in the air fryer. Of course I could have baked it in the oven, but the air fryer made everything much more practical because I cooked the frittata directly in the basket, also avoiding having to clear the oven (which in my home is where I store my baking pans). The zucchini vegetable frittata in the air fryer is part of my collection dedicated to zucchini recipes and is a healthy, light recipe cooked with little oil and very flavorful — perfect for serving a rich and wholesome meal with little effort. Now let’s go to the kitchen and make it together — you will see how delicious it is! Before we start, as always I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 14 Minutes
Portions: 4
Cooking methods: Oven, Air Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the large vegetable frittata in the air fryer

2 zucchini (medium)
2 potatoes (medium)
1 onion (white, medium)
7 oz cherry tomatoes (about 1 1/4 cups)
6 eggs
3.5 oz mixed caciotta cheese (provola or pizza mozzarella)
3 oz grated Parmesan (or Grana Padano)
to taste salt
to taste extra virgin olive oil
to taste black pepper

Tools

Air fryers
Parchment paper
Bowls

Preparation of the zucchini frittata in the air fryer

I cooked the vegetable frittata in the air fryer as well as the vegetables used for it, but you can just as well cook everything in a pan or in the oven for the same amount of time.

To make the vegetable frittata in the air fryer, place a sheet of parchment paper directly on the basket (not on the rack). Then arrange the cleaned zucchini sliced into rounds and the cherry tomatoes rinsed and halved on top.
Add the potatoes peeled, rinsed and cut into very small cubes and finally the onion finely chopped. Season with salt, pepper and oil and cook at 392°F for 25 minutes both in the oven and in the air fryer, stirring from time to time. If you cook in a pan, add plenty of oil and cook over low heat with the lid on, stirring as needed and without adding water.
While the vegetables are cooking, beat the eggs in a bowl together with the grated cheese and a pinch of salt and pepper.
Once the vegetables are cooked, remove them from the oven, add the cubed cheese and pour the beaten eggs into the same basket on top of the parchment paper (as long as it is not pierced; otherwise replace it). Mix gently, drizzle a little oil or a few sprays and bake at 338°F for 20-25 minutes or until, when pierced in the center, no raw egg comes out.
Remove from the oven and serve hot or at room temperature. This frittata is very good even after a few hours of resting, so it can be prepared in advance.