Air-Fried Mushroom-Chard Frittata with Goat Cheese
This hearty vegetable-packed frittata makes a colorful centerpiece for a weekend brunch. Feel free to substitute white mushrooms or even wild mushrooms for the cremini and other types of tender greens, like spinach, for the chard.
- 2 Tbs. olive oil, plus more for greasing
- 1/4 lb. (125 g) cremini mushrooms, sliced
- 1/2 tsp. chopped fresh thyme
- Kosher salt and freshly ground pepper
- 1/2 red onion, diced
- 1/2 bunch Swiss chard, stemmed and leaves cut into ribbons 1/4 inch (6 mm) wide
- 4 eggs
- 1 oz. (30 g) goat cheese, crumbled
- 1 tsp. chopped fresh flat-leaf parsley
Preheat a Philips airfryer to 360° (180°C). Lightly grease the bottom and sides of the nonstick baking dish.
In a nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are lightly browned, about 4 minutes. Transfer to a bowl.
Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Transfer to the bowl with the mushrooms.
In a large bowl, whisk the eggs until blended and season with salt and pepper. Stir in the vegetables and cheese. Pour the egg mixture into the prepared baking dish. Carefully place the baking dish in the variety cooking basket and insert the basket into the air fryer. Cook, uncovered, until the frittata just begins to brown, about 7 minutes. Remove the basket, cover with the splatter-proof lid and cook until the center of the frittata is set, about 15 minutes longer.
Invert the frittata onto a plate and flip right side up. Sprinkle with the parsley, then slice and serve. Serves 2 to 4.
Adapted from Williams-SonomaThe Airfryer Cookbook (Weldon Owen, 2015)