Pepper and Tomato Frittata with Parmesan
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (3 g) garlic, minced
- 1 medium (110 g) onion, chopped
- 1 medium (125 g) tomato, chopped
- 1/2 medium (60 g) red bell pepper, chopped
- 1/2 medium (60 g) yellow bell pepper, chopped
- 6 (60 g) whole eggs, lightly beaten
- 1/4 cup (30 g) parmesan cheese, grated
- 1/4 cup (15 g) fresh parsley, chopped
- salt and freshly ground black pepper
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Nutrition Facts
- Energy:169 calories
- Fat:17 g
- Carbohydrates:7 g
- Protein:22 g
- Sodium:411 mg
Method
- 1. Preheat your Air Fryer to 400 F.
- 2. In a mixing bowl, whisk together the 6 eggs and parmesan cheese. Season with salt and pepper to taste. Set aside.
- 3. Heat olive oil in a large skillet over medium heat. Stir-fry the garlic and onion for 3 minutes, then add the tomato and peppers. Cook for 3 minutes stirring often.
- 4. Transfer vegetables into a small baking dish (enough to fit in the Air Fryer), pour the beaten eggs.
- 5. Place baking dish in the Air Fryer cooking basket and cook for about 10 minutes.
- 6. Serve and enjoy.
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