I love that I can multitask while I'm air-frying. These individual Mexico-inspired mini frittatas are fast, easy and loaded with flavor! Serve with fresh fruit salad and toasted English muffins. — Sharyn LaPointe Hill, Las Cruces, New Mexico
Frittata Goes to Mexico
Updated on Jan. 03, 2024
Peppers (Hot)
Air Fryer Cook Times
Frittata Goes to Mexico
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1/2 pound Yukon Gold potatoes, cubed (about 2 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 4 large eggs
- 2 tablespoons half-and-half cream
- 1/4 cup spreadable spicy jalapeno cream cheese, softened
- 1/2 teaspoon ground cumin
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup cherry tomatoes, quartered
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced seeded jalapeno pepper
- Thinly sliced jalapeno pepper
Directions
- Preheat air fryer to 400°. Place potatoes, oil and garlic salt in a large bowl; toss to coat. Place potatoes on tray in air-fryer basket. Cook until tender and lightly browned, 14-16 minutes, shaking basket occasionally to redistribute.
- In another bowl, whisk eggs, half-and-half, cream cheese and cumin until blended. Stir in shredded cheese, tomatoes, cilantro and minced jalapeno. Divide potatoes among 4 greased 8-oz. ramekins. Pour egg mixture over top; cover with foil. Place ramekins in air-fryer basket. Cook for 12 minutes. Remove foil and cook until set and a knife inserted in center comes out clean, about 3 minutes longer. Let stand 5 minutes before serving. Top with jalapeno slices.
Nutrition Facts
1 frittata: 262 calories, 17g fat (7g saturated fat), 212mg cholesterol, 498mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 12g protein.
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