Mediterranean Egg Frittata with Red Onion, Zucchini & Feta

Cut the red onion into 7 mm thick half-moons. Cut the zucchini into 5 mm quarter-moons. Place the red onion on one side of the air fryer basket and the zucchini on the other side. Drizzle both with olive oil and season lightly with salt.

After 8 minutes, open the air fryer and place the lemon half cut-side up next to the red onion. Return the basket to the air fryer and continue cooking for the remaining 7 minutes.

Whisk the eggs with the heavy cream, salt, black pepper, turmeric, and a pinch of ground nutmeg. Grate in the garlic and add the finely chopped fresh dill. Mix until evenly combined.

Remove the roasted red onion and zucchini from the air fryer. Set the roasted lemon aside for serving. Add the hot roasted vegetables to the egg mixture and gently stir to combine.

Cut the feta into approximately 1 cm cubes and halve the cherry tomatoes.

Lightly grease a parchment baking dish with olive oil. Pour in the egg mixture with the roasted vegetables and spread it evenly.

Place the baking dish in the air fryer and cook at 170°C until the eggs are mostly set.

After 9 minutes, open the air fryer. Evenly scatter the feta cubes over the frittata, then arrange the cherry tomato halves cut-side up. Sprinkle with dried oregano and drizzle lightly with olive oil.

Remove the frittata from the air fryer. Squeeze the juice from the roasted lemon half directly over the hot frittata just before serving.