Air-Fryer Egg Frittata Cups

Is there anything an air-fryer can’t do? These mini air-fryer egg frittata cups are quick to make and super flavorful, thanks to a copious amount of chopped tomato, herbs, and onion. Store them in the fridge for up to 4 days for a fuss-free breakfast.

If you don’t have an air-fryer, pop them in the oven instead.

Pair with your fave gluten-free toast topped with avocado to make it a full meal.

Air-Fryer Tomato Herb Frittata Cups

Add to Collection Go to Collections

3.90 from 10 votes

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings4

Ingredients

• 10 eggs, organic, pasture-raised
• 1/2 cup parsley chopped (or sub basil)
• 1 cup tomato chopped
• 1 cup red or yellow onion chopped
• unrefined salt (real, pink, or Celtic salt)
• black pepper

Instructions

• Preheat the air-fryer to 300 F.
• Scramble eggs in a bowl, stir in herbs, tomatoes, onion, and a pinch of salt and pepper.
• Pour into 12 silicone muffin molds. Cook for 10-13 minutes, or until a toothpick comes out clean.*

Recipe Notes

*Note, every air fryer is different, so the best temperature and time may vary slightly. The first time you cook it, monitor your eggs and find the best time for your air fryer. Start checking them at the 8-10 minute mark so they don’t burn. 

**If you don't have an air fryer, you can make these in the oven. Heat to 300 F,  put the silicone cups on a baking sheet, and bake for approximately 20-25 minutes, until a toothpick comes out clean. 

***If you're using these for meal prep, reheat them before you eat. 

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.