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Frittata Goes to Mexico
I love my air fryer, as you can multitask while you’re air frying. These individual Mexico-inspired flavored 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
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
- 1. 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.
- 2. 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 near the 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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