Ingredients

1 tablespoon extra-virgin olive oil
1 small shallot, peeled and sliced
6 small cherry tomatoes, cut in half
4 shitake mushrooms, sliced
2 asparagus stalks, trimmed and cut into bite-sized pieces
4 large eggs
1/2 cup shredded mozzarella cheese
1 tablespoon freshly chopped basil, parsley or chives

Garden Frittata Instructions

1. Combine olive oil, shallot, tomatoes, mushrooms, and asparagus in a 6 to 8-inch pie pan that fits in your Blitz Air Fryer. Season mixture with salt & pepper and toss to coat. Air fry at 400ºF for 7 minutes.

2. Meanwhile, in a mixing bowl, beat the eggs. Stir in shredded cheese and herbs and season with salt & pepper.

3. Add the egg mixture to the air-fried vegetables. Place the pan back in your air fryer and cook at 370ºF for 10 minutes or until the eggs are cooked through and the frittata is puffed.

2 servings