Broccoli and Cheddar Frittata

Instructions

1. 1

   Cut the broccoli into small, approximately 2 cm florets and thinly slice any tender stalk. Grate the cheddar, choosing a cheese labeled suitable for vegetarians. Preheat the air fryer to 180°C/356°F for 3 minutes.

2. 2

   Toss the broccoli with 10 ml olive oil and 1 g salt. Air-fry in two 200 g batches, spreading each batch in a single layer without crowding. Cook each batch at 180°C/356°F for 8–10 minutes, shaking halfway through, until tender and lightly browned. Transfer to a bowl; allow 16–20 minutes for both batches.

3. 3

   While the broccoli cooks, whisk the eggs, milk, remaining 1 g salt and black pepper in a mixing bowl, then stir in the cheddar.

4. 4

   Grease an 18 cm round, 6 cm-deep air-fryer-safe metal dish with the remaining 5 ml olive oil. Spread all the cooked broccoli in the dish, pour over the egg mixture and gently distribute the filling evenly.

5. 5

   Reduce the air fryer to 160°C/320°F and place the dish in the basket with space around it for airflow. Cook for 25 minutes, carefully rotate the dish halfway around, then cook for another 10–15 minutes. If the top is already well browned, cover with the dish's air-fryer-safe lid for the remaining cooking. The center must reach 71°C/160°F on a food thermometer; if necessary, continue in 3-minute intervals until it does. Allow approximately 35–40 minutes for this stage.

6. 6

   Carefully remove the dish and let the frittata rest for 5 minutes. Cut into four equal wedges and serve each with 80 g of the bread. Allow about 65 minutes for preheating, all cooking batches and resting, in addition to preparation.