Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1/2 35hr sourdough mini seeded loaf, cut into 4 thick slices
- 250grams cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 8 free range eggs
- 1/4 cup reduced-fat milk
- 1 cup shredded light tasty cheese
- 200grams baby spinach leaves
- 3teaspoons Macro apple cider vinegar
Description
This nutritious air-fryer bruschetta frittata with torn sourdough pieces, cherry tomatoes, red onion, spinach and light tasty cheese is perfect for any time of day.
Method
Step 1 of 4
Place bread in the basket of a 5.75L air fryer and cook on 200°C for 5 minutes. Remove bread. Set aside basket to cool. Line with a 40cm-square piece of baking paper.
Step 2 of 4
Coarsely tear bread into 4cm pieces. Scatter bread, half of the tomato and half of the onion over lined basket.
Step 3 of 4
Whisk egg, milk and cheese in a large jug. Add 2 loosely-packed cups spinach and stir gently to coat.
Step 4 of 4
Pour egg mixture over bread. Cook at 200°C for 20-25 minutes or until golden and set. Remove basket from air fryer and set aside for 5 minutes. Using the excess baking paper, lift frittata out of the basket. Cut into 4 slices. Toss remaining tomato, spinach and onion with apple cider vinegar. Serve tomato mixture with frittata.
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