Air fryer frittata with Parma ham crisps

Name: Air fryer frittata with Parma ham crisps
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 slice/s Parma ham; 8 Waitrose British Blacktail Free Range Medium Eggs; 160 g ricotta; 20 g pack chives, finely chopped, plus extra to serve; 2 tbsp Cooks Ingredients Cacio e Pepe Paste; ½ tsp paprika; 1 tsp salt; 160 g Essential Frozen Garden Peas; 1 tsp sunflower oil; 150 g cherry tomatoes, halved

You don’t need the basket in the air fryer for this frittata; cook it in the main pan or a metal pan that fits inside.

For tips on cooking safely with your air fryer, go to the method tab.

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseLunch
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

4 slice/s Parma ham
8 Waitrose British Blacktail Free Range Medium Eggs
160g ricotta
½ x 20g pack chives, finely chopped, plus extra to serve
2 tbsp Cooks Ingredients Cacio e Pepe Paste
½ tsp paprika
1 tsp salt
160g Essential Frozen Garden Peas
1 tsp sunflower oil
150g cherry tomatoes, halved

Method

Preheat the air fryer to to 200ºC. Put slices of Parma ham in a single layer (you may need to do this in 2 batches) in the basket of the air fryer and fry for 3-4 minutes until crisp; remove. Meanwhile, whisk together the eggs, ricotta, chives, cacio e pepe paste, paprika and salt. Stir through the peas.
Brush the air-fryer pan (or a suitable pan that will fit in your air fryer) with the oil, line with a circle of baking parchment and pour in the egg mixture. Scatter the tomatoes over the top and cook for 20 minutes or until set. Cover with foil if taking on too much colour.
Carefully lift onto a serving platter or board. Cut the frittata into 4 wedges and serve topped with slices of crispy Parma ham and extra chives.

Cook’s tip

Customer safety tips

Follow manufacturer’s instructions and advice for specific foods
Pre-heat the air fryer to the correct temperature
If cooking different foods together, be aware that they may require different times and temperatures
Spread food evenly – do not overcrowd pan/chamber
Turn food midway through cooking
Check food is piping/steaming hot and cooked all the way through
Aim for golden colouring – do not overcook
Use a food thermometer/probe to check temperature: more details here
Check out the FSA webpage for further advice: www.food.gov.uk