Air Fryer Frittata

• 6eggs
• 1/4 cupwhole milk
• 1/2 cupshredded cheddar — or Gruyère
• 1 cupcremini mushrooms — sliced
• 1/2 cupcherry tomatoes — halved
• 2scallions — sliced, whites and greens separated
• 1/2 tspfine sea salt
• 1/4 tspblack pepper
• 1 tspolive oil — for greasing the pan

Method

1. 01

   Air fry the mushrooms and scallion whites with a pinch of salt in the greased 7-inch cake pan at 350°F for 5 minutes to drive off their water. Raw mushrooms weep into eggs and make a wet frittata — this little head start is the difference.

2. 02

   Whisk the eggs, milk, salt, and pepper until fully blended, then stir in the cheese.

3. 03

   Pour the custard over the mushrooms in the pan, scatter the tomato halves cut-side up, and lower the heat to 320°F.

4. 04

   Air fry for 15 minutes, until puffed at the edges, just set in the center, and golden on top. It should barely wobble when nudged — air fryers run hot from above, so check at 11 minutes and tent with foil if the top browns before the middle sets.

5. 05

   Rest 5 minutes — it will deflate slightly and finish cooking on residual heat — then scatter with scallion greens, run a knife around the edge, and slice into wedges straight from the pan.