This easy air fryer spring vegetable frittata with asparagus and peas is a fast way to get a fluffy, sliceable egg bake with bright spring flavor—no oven preheat required. It’s brunch-friendly, meal-prep friendly, and makes tidy wedges for weekday breakfasts.
Why This Air Fryer Recipe Works
The air fryer’s circulating heat sets the eggs gently while browning the top, so you get a tender center with lightly crisp edges. Using a small, oiled pan also keeps the frittata thick and easy to slice.
Asparagus and peas cook quickly, so they stay vibrant instead of turning dull or mushy. A little cheese adds richness and helps the custard set without needing heavy cream.
Ingredients You’ll Need
These amounts fit best in a 7-inch round pan (or similar) that fits in most basket-style and oven-style air fryers.
6 large eggs
1/4 cup whole milk (or half-and-half for a richer texture)
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup asparagus, trimmed and cut into 1-inch pieces (about 8–10 spears)
1/2 cup peas (thawed if frozen)
2 scallions, thinly sliced (white and green parts)
1/2 cup shredded cheese (goat cheese crumbles, feta, or shredded mozzarella/Monterey Jack all work)
If your asparagus is thicker, slice it a bit thinner so it cooks through without overcooking the eggs.
How to Make Easy Air Fryer Spring Vegetable Frittata with Asparagus and Peas in the Air Fryer
1) Preheat if your air fryer requires it. Lightly grease a 7-inch round cake pan, springform pan, or metal baking dish that fits your air fryer basket.
2) Season and quick-cook the vegetables. Toss asparagus pieces with olive oil, a pinch of salt, and pepper. Air fry at 380°F for 3 minutes to take the raw edge off (they’ll finish cooking in the eggs). Add peas for the last 30 seconds just to warm them.
3) Whisk the egg base. In a medium bowl, whisk eggs, milk, salt, and pepper until no streaks remain. Stir in scallions and optional lemon zest or herbs.
4) Assemble. Add the warm asparagus and peas to the greased pan. Sprinkle in the cheese. Pour the egg mixture over everything, then gently nudge veggies around so they’re evenly distributed.
5) Air fry until set. Place the pan in the air fryer. Cook until the center is just set and the top looks dry, with a slight jiggle only in the very middle.
6) Rest and slice. Let the frittata rest in the pan for 5–10 minutes (it finishes setting as it cools). Run a thin spatula around the edge and slice into wedges.
Air Fryer Time and Temperature
Pre-cook asparagus: 380°F for 3 minutes (add peas for last 30 seconds)
Cook frittata: 320°F for 12–16 minutes
Rest time: 5–10 minutes before slicing
Time will vary based on pan material and air fryer model. Start checking at 12 minutes. It’s done when the center reaches 160°F and the top looks set, not wet.
If the top is browning too quickly before the center sets, loosely cover the pan with foil for the last few minutes.
Tips for the Best Results
Use a pan with straight sides if you can. It helps the eggs set evenly and gives you cleaner slices.
Don’t skip greasing the pan, even if it’s nonstick. Eggs love to cling.
Keep mix-ins modest. Overloading with vegetables can make the frittata watery and slow to set.
Warm the veggies briefly first. It prevents crunchy asparagus in the finished frittata.
Let it rest before cutting. Slicing too soon releases steam and can make wedges crumble.
Troubleshooting: If the center stays soft after 16 minutes, lower the temperature to 300°F and cook 2–4 minutes longer. This helps the middle set without scorching the top.
Variations and Substitutions
Cheese swap: Try feta for a salty bite, goat cheese for tang, or shredded mozzarella for a milder melt.
Add a little ham or bacon: 1/3 cup cooked, chopped meat adds savory flavor without weighing it down.
More greens: Stir in a handful of baby spinach (lightly wilted first) or chopped arugula.
No dairy: Use unsweetened oat milk or almond milk and a dairy-free cheese. The texture will be a bit less custardy but still sliceable.
Different vegetables: Thin-sliced zucchini, sautéed mushrooms, or roasted red pepper strips work well—just keep extra moisture in check.
What to Serve With It
This frittata works for breakfast, lunch, or a light dinner. Keep it simple and let the spring vegetables shine.
Cool leftovers, then store slices in an airtight container in the fridge for up to 4 days. For best texture, place a paper towel under the slices to absorb condensation.
To reheat, warm slices in the air fryer at 300°F for 3–5 minutes until heated through. Avoid high heat, which can dry out the eggs. For more air fryer meal prep ideas, see Air Fryer Reheating Guide.
You can freeze slices too: wrap individually and freeze up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Can I make this air fryer frittata without a special pan?
Yes, as long as you use an oven-safe dish that fits inside your air fryer basket. A 7-inch cake pan is the easiest option, but a small metal or ceramic baking dish works too—just note ceramic can take a few extra minutes.
How do I know when the frittata is done in the air fryer?
The top should look set and matte, and the center should only slightly jiggle. If you have a thermometer, aim for 160°F in the center. Resting for 5–10 minutes helps it finish setting before slicing.
Why is my frittata watery?
Excess moisture usually comes from vegetables. If using frozen peas, thaw and pat dry; if adding other veggies, pre-cook them to drive off water. Also avoid overloading the egg mixture with too many add-ins.
Can I use egg whites or liquid eggs?
You can, but the texture will be a bit less rich and may cook faster. For a full egg-white version, start checking a few minutes early and consider adding a little extra cheese for moisture.
Can I double the recipe?
Only if you have a larger pan that still allows airflow around it in your air fryer. A thicker frittata takes longer to set in the center, so plan on extra time and consider lowering the temp slightly to prevent over-browning.
