frittata goes to mexico

Air Fryer

Frittata Goes to Mexico

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.

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.

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