Air Fryer Bacon, Cheddar & Mozzarella Frittata

Crack the eggs into a large bowl. Add the heavy cream, garlic powder, salt, and black pepper. Whisk lightly until combined.

Finely chop the fresh basil and add it to the egg mixture. Combine the grated Cheddar and mozzarella in a separate bowl, then stir half of the cheese mixture into the eggs.

Cut the yellow onion into thick half-moons about 7 mm thick and separate the pieces. Place them in the air fryer basket, drizzle with vegetable oil, and season with a pinch of salt.

After 9 minutes, open the air fryer. Add the chopped bacon and half of the halved cherry tomatoes, cut side up. Return the basket to the air fryer and cook for the remaining 6 minutes.

Remove the roasted onion, bacon, and tomatoes from the air fryer. Add them to the egg and cheese mixture and gently stir until evenly combined.

Lightly grease a parchment baking dish with 1 teaspoon of vegetable oil. Pour in the egg mixture and spread the ingredients evenly.

Place the baking dish in the air fryer and cook until the eggs are mostly set.

After 10 minutes of cooking, open the air fryer. Sprinkle the remaining Cheddar and mozzarella evenly over the top and arrange the remaining cherry tomatoes cut side up. Return the dish to the air fryer and cook for the final 7 minutes, until the cheese is fully melted, golden, and bubbly.

Remove the frittata from the air fryer and garnish with fresh basil leaves. Let it rest briefly before slicing and serving.