½cupcheddar or mozzarella cheeseor a mix (used in two steps)
Saute veggies in olive oil in an oven-safe skillet for 2-3 minutes over medium-high heat, then let them cool.
Meanwhile, combine eggs, milk, salt and pepper in a large bowl and whisk until blended. Stir in half the shredded cheese. Keep aside.
Spread the sautéed veggies evenly in the skillet (or a shallow baking dish). Now pour the egg mixture over that. Spread chopped herbs on top. Top that with the remaining shredded cheese.
Air Fryer: Assemble the frittata in a shallow baking dish. Place it in the fryer basket and cook on 360°F for 15-18 minutes, or until an inserted toothpick comes out clean. Oven: Preheat the oven at 425°F. Place the skillet on the middle rack and cook for 13-15 or until the toothpick comes out clean.
Let the frittata rest for 5-10 minutes before serving. Using a serrated knife, slice it into as many slices as you prefer.
Saute vegetables: Sautéing lightly takes away the raw bite of vegetables, especially since they don't cook all that while baking. Skip this step if in a hurry, but know that your vegetables will be crunchier.
Dairy: Use 2% milk for a light finish. Use whole milk for a creamier texture. Replace with heavy whipping cream for a richer taste. Alternatively, use plain yogurt or sour cream.
One-pan tip: If baking in the oven, use an oven-safe skillet to make this frittata in one pan from start to finish.
Air fryer: If baking in the air fryer, use a non-stick, wide and shallow baking pan or dish that can easily fit in your air fryer.
How to prevent overcooking: The frittata is done when its edges are light golden and center is no longer jiggly. Remove promptly to prevent overcooking.
Meal-prep: Prepare over the weekend, cool and cut into individual slices. Store in air-tight container. To reheat, microwave each slice for 30-45 seconds.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.