Ingredients

The following ingredients have 4 Servings
  • 8 Large Eggs
  • 240 ml Mascarpone
  • 200 g Grated Reduced Fat Cheddar
  • 6 Reduced Fat Sausages (sliced into quarters)
  • 1 Large Sweet Potato
  • 1 Medium Zucchini/Courgette
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Spring Onions (sliced)
  • 1 Tsp Parsley
  • Salt & Pepper
  • Sliced Cherry Tomatoes (optional)
  • Sprinkle Basil (optional)
  • Philips Air Fryer
  • Cosori Air Fryer
  • Silicone Containers

Instruction

  • Peel and dice your sweet potato into cubes. Slice your zucchini into medium slices and then quarter each slice. Load into a bowl the zucchini and sweet potato with a tablespoon of extra virgin olive oil, salt, pepper, and parsley. Mix with your hands.
  • Load the sweet potato and zucchini into the air fryer basket and air fry for 5 minutes at 180c/360f.
  • Shake the air fryer and add the sausages on top and air fry for a further 12 minutes.
  • Load the filling items (zucchini and sweet potato) as well as some spring onion we sliced into the silicone dishes.
  • In a measuring jug add eggs and beat with a fork and then slowly add in the cream. Season with salt, pepper, and parsley.
  • Add grated cheese to the silicone and then pour over the egg and cream mixture. Decorate with cherry tomato halves as well as a sprinkle of basil.
  • Place the silicone in the air fryer and air fry for 17 minutes at 180c/360f followed by a further 5 minutes at 170c/340f. Check with a cocktail stick in the centre and if it comes out clean then the frittata is cooked.
  • Once its cool enough to touch, peel the silicone from the frittata.
  • Then slice into quarters and place in the fridge ready for breakfast for the next few days.