This vibrant dish will enable you to “eat the rainbow,” if you’ve ever heard the saying. Serve over steaming rice.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ teaspoon light olive oil
- 2 tablespoons minced onion
- 2 tablespoons minced carrot
- 2 tablespoons minced celery
- 2 tablespoons minced Italian (flat-leaf) parsley
- ½ (8 ounce) package baby spinach leaves
- 4 large eggs
- ⅓ cup nonfat plain Greek yogurt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
Instructions
- Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
- Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
- Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
- Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
- Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
- Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 380 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 221 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
made it just how itis ..will make again