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Bob Harper shares his healthy and quick air fryer frittata cups filled with mushrooms, asparagus + Gouda. They are perfect for a make-ahead breakfast!
«Here’s why I love an air fryer,» says Bob. «It’s compact and it’s easy and it’s quick.» He also likes to create recipes that are healthy and can be made fast, and the air fryer, which requires minimal fat, is perfect for that. These frittata cups are a go-to for him and couldn’t be easier or tastier. They’re also versatile (sub in any vegetable you want), travel really well and can be made in advance and refrigerated or frozen.
Note: You’ll need an air fryer and silicone baking/cupcake cups to make this recipe.
For more recipes from our «Secret Kitchen Weapons» episode, check out Rach’s Cast-Iron Skillet Roast Stuffed Cabbage and Melissa Clark’s Instant Pot Risotto with Red Wine, Mushrooms and Pancetta.
- 6 egg whites, plus 2 whole eggs2 tablespoons coconut milk2 tablespoons nutritional yeast1 onion, chopped2 cups chopped mushrooms1 cup chopped asparagus½ cup grated Gouda cheeseSalt and pepper Olive oil cooking spray
Preheat an air fryer to 300°F.
In a large bowl, beat together the eggs, coconut milk and nutritional yeast. Stir in the onion, mushrooms, asparagus and Gouda and season with salt and pepper.
Line the rack of an air fryer with a layer of foil and place as many silicone cupcake cups that can comfortably fit on top. Spray the cups with olive oil. Spoon the egg and veggie mixture into each cup until it’s about two-thirds full.
Cook until eggs are set and tops are golden brown, 12 to 14 minutes. Let rest for 5 minutes before serving. Repeat with the remaining egg and veggie mixture.