If you're looking for a super quick frittata recipe with a very interesting flavor intensity, this recipe is for you! This salmon, cheese and sun-dried tomato frittata is delicious, and I'm not lying when I say it's a recipe for someone who doesn't feel like cooking: it's a frittata that needs no prep, just mix a few ingredients and put it in the oven or, as we did, straight into the air fryer where it was ready in just 12 minutes.
As you'll see, the only thing we do is beat the eggs, season and add a few ingredients that you only need to chop. It's a recipe to make with kids and for adults to enjoy!
The salmon, sun-dried tomato and blue cheese give the egg a delicious intensity of flavor. And it allows many variations:
- We prepared it with smoked salmon, but if you prefer to use fresh salmon you can do so without problems (you might need a couple more minutes of cooking, that's all).
- We added blue cheese, but if you want it milder or less salty you can use only sheep or goat cheese.
- We added a bit of nutmeg, but you can use other spices and explore your favorite tastes: with sweet paprika it's also good, try oregano or basil.
- You can add other ingredients you like: from Iberian ham to caramelized onion, it accepts a multitude of ingredients.
It's a delicious recipe, with which we tested the Ninja Crispi air fryer. Truth be told we loved it: it's an air fryer as effective as it is compact, which helps things cook very quickly in it.
Ingredients
- 5 eggs
- 4 pieces of sun-dried tomato (or sun-dried preserved in oil)
- 4 slices of cured sheep cheese
-
30 g of Roquefort cheese
- 2 slices of smoked salmon
- Oil
- A pinch of salt per egg
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sweet paprika
Preparation
- Break the eggs into a large bowl, add salt, pepper and a pinch of nutmeg. Whisk to combine everything.
- Add the crumbled blue cheese, the sheep cheese cut into cubes and the salmon cut into more or less small pieces. Chop the sun-dried tomato and add it as well. Mix with a spoon.
- Prepare the 20 cm low push pan mold with a little oil.
- Pour the egg mixture into the mold and place it in the Ninja Crispi air fryer. Set Airfry for 12 minutes and start.
- After that time, check if it's done. If you see the egg still a bit raw, but the other ingredients cooked, cover it with a bit of aluminum foil and close the Crispi again, setting it for 3 more minutes.
- Open, unmold the push pan and enjoy.
Notes
- Remember that the push pan mold is the only fully leakproof removable mold. Thus, even though the base of the frittata is completely liquid, the mold doesn't require parchment paper or similar on the bottom. You can pour the mixture without fear. And it fits perfectly in the large bowl of the Ninja Crispi!
- If you don't have an air fryer you can follow the recipe exactly the same and cook it in a conventional oven. The only difference is it will take a bit longer, because it heats up more slowly.
- If you want to make a larger frittata, just double the quantities.
