Ingredients
2
2 servings
- •½ teaspoon light olive oil
- •2 tablespoons minced onion
- •2 tablespoons minced carrot
- •2 tablespoons minced celery
- •2 tablespoons minced Italian (flat-leaf) parsley
- •½ (8 ounce) package baby spinach leaves
- •4 large eggs
- •⅓ cup nonfat plain Greek yogurt
- •1 teaspoon freshly ground black pepper
- •½ teaspoon red pepper flakes
Instructions
- Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
- Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
- Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
- Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
- Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
- Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.
Nutritional Facts
Per 2 servings
- Calories: 225
- Carbohydrate: 7g
- Fat: 15g
- Fiber: 2g
- Protein: 17g
- Sugar: 3g
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