You will need either a baking accessory or a non- stick cake tin 18 cm x 10 cm high (a solid cake tin, not one with a removable bottom), or one that will fit in the basket of your machine, should your air-fryer be smaller, plus a sheet of foil which you can fold into a strip 45cm long and 5cm wide. I find I can retain the strip of foil and re-use it. You will use the foil strip to easily remove cake tin from your air- fryer.
The combination of the two types of cheese with mixed herbs and tomato is sublime!
1 Large tomato, chopped
1 Red or green pepper, chopped
½ Tsp dried mixed herbs
Salt and pepper
40g Feta cheese, crumbled
40g freshly grated Parmesan
Oil for spraying
In a large mixing bowl, beat the eggs and 2 tablespoons cold water together, using a balloon whisk or fork, until foaming.
Spray base and sides of baking accessory with about 8 sprays of oil.
Stir the prepared tomato, bell pepper and mixed herbs into the beaten egg with a light seasoning of salt and some black pepper.
Pour egg mixture into prepared tin.
Crumble over evenly, the Feta and the Parmesan cheese.
Put the baking tin into the basket of the air fryer, using the strip of foil if there is no handle- see photograph.
Air-fry for 12 minutes at 170C, or until set in the middle and golden.
Carefully remove from air fryer and use a spatula to help you up turn the frittata onto a large plate. Serve in wedges.