Spring Airfryer Frittata Souffle

Prep Time

15 minutes

Cooking Skill


Cook Time

25 minutes






XXL Baking Accessory

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8 extra-large eggs

½ cup light cream

½ cup grated Parmigiano-Reggiano

½ cup grated Gruyere and additional 2 tbsp

½ cup basil leaves, torn into bite-sized pieces plus a few sprigs for garnish

½ cup mint leaves, torn into bite-sized pieces

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

½ pound slender asparagus, ends trimmed, chopped into ½ pieces

1 pint cherry tomatoes, halved lengthwise


  1. Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one.
  2. Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano, Gruyere, Basil, and mint. Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks. Fold the egg whites into the egg mixture until there are no streaks. Season with salt and pepper and set aside.
  3. Take Airfryer basket and rub with butter and dust with 2 tbsps of grated gruyere cheese.
  4. Add the asparagus and tomatoes. Spray with a little EVOO + salt and pepper and turn Airfryer on for four minutes at 400 degrees. Pour the egg mixture into the pan, stir gently and set Airfryer to 325 for 20-25 minutes or until center is cooked. Garnish with fresh herbs.

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