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
1. Combine olive oil, shallot, tomatoes, mushrooms, and asparagus in a 6 to 8-inch pie pan that fits in your Kalorik 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.
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