Air Fryer Bacon, Onion and Tomato Frittata

Cut the medium onion into 6–8 wedges and place them in the air fryer basket. Drizzle with 1 teaspoon of the vegetable oil and season with a pinch of salt. Toss to coat evenly. Air fry at 180°C (350°F) for 7 minutes, until the onion begins to soften and lightly brown.

Cut the bacon into small pieces and halve the cherry tomatoes lengthwise. After the onion has cooked for 7 minutes, open the air fryer and add the bacon and tomatoes, arranging the tomato halves cut-side up. Return the basket and air fry at 180°C (350°F) for another 8 minutes, until the bacon is cooked and the tomatoes have softened.

Crack the eggs into a large bowl. Add the heavy cream, ground turmeric, black pepper, and salt to taste. Finely chop the fresh parsley and add it to the bowl. Whisk until the mixture is smooth and evenly combined. Remove the roasted onion, bacon, and tomatoes from the air fryer and gently fold them into the egg mixture.

Lightly grease the inside of an air-fryer-safe baking dish with the remaining 1 teaspoon of vegetable oil. Pour in the egg mixture, spreading the onion, bacon, and tomatoes evenly throughout. Place the dish in the air fryer and cook at 170°C (340°F) for 10 minutes, until the edges begin to set.

Carefully open the air fryer and sprinkle the grated cheddar evenly over the partially set frittata. Return the dish to the air fryer and cook at 170°C (340°F) for another 7 minutes, until the cheese is melted and bubbly and the eggs are fully set in the center. Let the frittata rest for 2–3 minutes before slicing and serving.