Air fryer baked potatoes
Try baking potatoes in an air fryer to achieve a crisp skin with a fluffy centre. The process is quicker and can be more energy-efficient than using the oven
Air fryer loaded frittata with bacon & cheddar
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 6 rashers streaky smoked bacon
- 1 tsp olive oil
- 4 eggs
- 1 small slice of white breadtorn into small pieces, or 40g fresh white breadcrumbs
- 2 tbsp finely chopped parsleyor chives, plus extra to serve
- ½ tsp chilli flakes(optional)
- 40g mature cheddargrated
Nutrition: Per serving
- kcal468
- fat34g
- saturates13g
- carbs6g
- sugars1g
- fibre1g
- protein34ghigh
- salt3.42g
Method
step 1
Heat the air-fryer to 200C. Arrange the bacon in a small non-stick baking tin (or use two individual tins) and cook for 5-7 mins until golden but not too crisp. Remove the bacon to a plate lined with kitchen paper to drain, then drizzle the olive oil into the tin (or divide between the two tins).
step 2
Meanwhile, beat the eggs in a bowl and stir in the breadcrumbs, parsley, chilli flakes (if using), most of the cheese and some seasoning.
step 3
Reduce the air-fryer temperature to 170C. Pour the egg mixture into the tin or tins and cook for 8-12 mins until the frittata is golden and completely set.
step 4
Roughly chop the bacon, then sprinkle this over the cooked frittata along with the reserved cheese. Return to the air-fryer for 1-2 mins until the cheese has melted. Sprinkle over some parsley and serve.
