Ingredients
Olive oil cooking spray
3 large eggs
2 Tbsp. whole milk
Kosher salt
Freshly ground black pepper
3 Tbsp. thawed and well-squeezed chopped frozen spinach
3 Tbsp. finely chopped roasted red peppers
1 Tbsp. crumbled goat cheese
Instructions
- Grease a 7″ nonstick round cake pan with cooking spray.
- In a medium bowl, whisk the eggs, milk, a large pinch of salt, and a few grinds of black pepper until well combined.
- Pour the egg mixture into the prepared pan. Top half of the egg mixture with spinach and roasted red peppers.
- Carefully transfer the pan to the air fryer basket. Cook at 350°F for 6 to 8 minutes, or until the eggs are just set.
- Remove the pan from the air fryer. Top the vegetables with goat cheese.
- Using a spatula, gently fold the egg over the filling. Slide the omelet out of the pan onto a plate and serve.
Notes
- If you prefer fresh spinach, sauté it first to release moisture.
- For a dairy-free version, use non-dairy milk and substitute the goat cheese with a dairy-free cheese alternative.
- Store leftovers in an airtight container for up to 2 days. Reheat in the air fryer or microwave.
- Prep Time: 5 minutes
- Cook Time: 6 to 8 minutes
- Category: Breakfast
- Method: Air Fryer
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 omelet
- Calories: 310
- Sugar: 2g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 370mg
