Tender Mushroom Spinach Frittata with a Cheesy Topping

Slice the mushrooms into 5–7 mm thick slices, setting aside 3–4 attractive mushroom slices for the final topping. Thinly slice the onion. Place the remaining mushrooms and onion in the air fryer basket.

Add the olive oil, a pinch of salt, and the dried thyme to the mushrooms and onion. Rub the thyme between your fingers as you sprinkle it over the basket, then toss everything together until evenly coated.

Roughly chop the baby spinach. Add it directly over the hot mushrooms and onion, shake the basket, and let it stand in the residual heat for 1–2 minutes to gently wilt the spinach.

Remove 4 attractive cooked mushroom slices and set them aside for the final topping.

Add the room-temperature cream cheese and grated mozzarella to a small bowl. Mash and mix with a fork until a thick, smooth paste forms.

Whisk the eggs, heavy cream, salt, black pepper, and ground nutmeg in a deep bowl. Grate the garlic directly into the bowl and whisk until completely smooth.

Add the warm mushrooms, onion, and wilted spinach to the beaten eggs. Gently stir until everything is evenly distributed.

Place a parchment baking dish or liner in the air fryer basket and lightly grease it with olive oil. Pour in the egg and vegetable mixture and place the dish in the air fryer.

Open the air fryer when about 8 minutes of cooking time remain. Carefully spread the cream cheese and mozzarella mixture evenly over the partially set frittata. Arrange the reserved mushroom slices on top and gently press them into the cheese.

Close the air fryer and continue cooking until the cheese is fully melted and golden with small bubbles and the frittata is set.

Remove the hot frittata from the air fryer and let it rest for 2–3 minutes before slicing and serving.