Frittata with spinach, bell peppers, and Havarti cheese in the air fryer

Ingredients:

• 8 large eggs
• 2 cups loosely packed baby spinach leaves, coarsely chopped
• 1 small red, yellow, or orange bell pepper, finely chopped (about 3/4 cup)
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh basil
• 2 tbsp. l. chopped parsley
• 1 tbsp. grated Havarti (about 120 gr.)
• 1/4 tbsp. grated parmesan
• Special equipment: 3.5 liter air fryer.

Preparation:

1. Spray a 20cm (8-inch) round nonstick pie pan with cooking spray. Whisk the eggs in a large bowl with 1 teaspoon of salt and a few grinds of pepper. Add the spinach, pepper, green onions, basil, and parsley and stir to combine. Stir in the Havarti and Parmesan cheese.
2. Preheat a 3.5-liter air fryer to 160°C (325°F). Pour the mixture into the prepared pan and place it in the air fryer. Cook until the frittata is slightly puffed and deep golden brown, and a tester inserted into the center comes out clean, about 25 minutes.
3. Let the frittata cool in the pan for 10 minutes. Then, invert the frittata onto a plate and turn it over again, browned side up, onto a serving platter.