Spinach, Courgette & Tomato Frittata with Potato Wedges

PREP: 5 minutes
COOK: 20 minutes in a double air fryer. 40 minutes in a single tray air fryer
Skill Level: Easy

Nutrition Info (Per Serving)

24kcal Energy
22g Carbohydrate
14g Protein
2.9g (of which Sugar)
10g Fat
3.5g Fibre
4.3g (of which Saturated Fat)
0.55g Salt


2 large potatoes, approx. 400g, skin on, sliced into wedges

4 medium eggs, whisked

1 courgette, chopped into small cubes

100g spinach, blitzed in a food processor

50g cherry tomatoes, halved

50g extra mature cheddar cheese, grated


Requires a double air fryer or alternatively cook wedges first if using a single compartment air fryer.

  1. Preheat the air-fryer to 200°C (both sections)
  2. Toss the potato in 1 tbsp oil
  3. In the second compartment, place potatoes in a basket of air fryer and cook at 200°C for 10 minutes. Shake the potatoes and cook until potatoes are golden and tender - approx 10 minutes more.
  4. In the meantime, add the eggs, courgette, spinach, cherry tomatoes and 3/4 of the cheese to a large jug or bowl.
  5. Season with salt and black pepper and beat together.
  6. Pour the mixture into a paper or glass baking tray (to fit your air fryer tray) and cook for 10 mins. Sprinkle over the rest of the cheese and return to the air-fryer to cook for another 5-10 mins, or until golden brown and risen.

Cooking Tips

This is great eaten straight away or served cold in your lunchbox.

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