If you’ve never tried making a frittata in the air fryer, you really have something to look forward to. At first I thought a frittata was something that belonged in a big oven or in a frying pan – but the air fryer makes the whole thing so much easier. The result is a fluffy egg base with crispy edges, melted cheddar and salty pieces of bacon in every single bite. It’s breakfast, lunch and dinner all in one.
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Estimated reading time: 5 minutes
Table of Contents:
Why I love bacon and cheddar frittata in the air fryer
The short answer? Because it’s incredibly easy and tastes absolutely fantastic. A frittata is essentially an Italian omelette, where all the ingredients are mixed directly into the egg mixture and baked as one whole piece. Add bacon and cheddar, and you have a combination that hits exactly that umami-like, salty and cheesy balance most of us love.
The air fryer gives the frittata something that neither a pan nor an oven can quite match: an even, golden surface with an interior texture that’s still creamy. And it takes only a fraction of the time compared to a traditional oven.
The difference between the air fryer and the oven
In a regular oven you typically need 25-30 minutes at 180°C to cook a frittata all the way through. In the air fryer you manage it in about 15-18 minutes – and the result is actually more evenly cooked, because the circulating heat reaches all the way around. The oven tends to give a dry surface, while the air fryer keeps the moisture better locked in.
My kitchen test of bacon and cheddar frittata
I’ve made this frittata at least a dozen times in different air fryers, and my best results came at 160°C for 15-18 minutes. At 170°C it went a little too fast, and the top turned brown before the middle had set. At 150°C it took too long, and the texture turned a bit too compact.
I also tested with both pre-cooked and raw bacon. Raw bacon releases too much fat during cooking and makes the base greasy. Pre-fried pieces of bacon are clearly the best choice – they keep their bite and give a lighter texture in the finished frittata. Coarsely grated cheddar cheese melts best and creates lovely pockets of cheese inside the egg mixture.
Compared to my test in a regular oven, I saved about 10 minutes, and the frittata was fluffier. I usually use a round dish about 16-18 cm in diameter – it fits perfectly in most air fryer baskets.
Always remember to grease your dish well with butter or oil, and let the frittata rest for 2-3 minutes after cooking before you cut it. That way it holds together better and tastes even better.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake I see many people make is using too high a temperature. If you run 180°C or above, you risk a burnt top and a raw middle – stick to 160°C and be patient. The second classic mistake is pouring too much egg mixture into the dish, so it’s more than two-thirds full. The eggs puff up during cooking, and then you risk an overflow in the basket. Fill the dish only halfway, so you leave room for the frittata to rise nicely.
The third mistake is about the bacon. If you use raw bacon directly in the egg mixture without pre-frying it first, it releases liquid and fat that make the frittata soft and mushy at the bottom. Always fry your bacon crisp beforehand, and let it drain on paper towels before you mix it in.
How to serve bacon and cheddar frittata
A frittata is incredibly versatile and can be served at any meal of the day. Here are my favourite suggestions:
- With a fresh green salad and a dollop of crème fraîche on the side – perfect for lunch
- On a slice of toasted sourdough with avocado and a sprinkle of chilli flakes for a hearty breakfast
- Together with roasted cherry tomatoes and a handful of arugula for a light dinner
- Cold in your lunchbox the next day – frittata actually tastes excellent cold too
Storage and reheating
A frittata keeps well in the fridge for up to 3 days, wrapped in foil or in an airtight container. If you want to reheat it, the air fryer is again your best friend: give it 3-4 minutes at 150°C, and it’s warm and still has a good texture. Avoid the microwave, as it makes the frittata rubbery. You can also freeze portions for up to a month – thaw them in the fridge overnight and reheat as described.
Bacon and cheddar frittata in the air fryer is one of those dishes I return to again and again. It’s quick, easy and always impresses – whether it’s for a busy weekday or a relaxed weekend brunch. Give it a try, and you won’t regret it.
FAQ
The best temperature is 160°C for 15-18 minutes. At higher temperatures you risk a burnt surface and a raw middle. Check the frittata after 15 minutes by inserting a knife into the middle – it should come out clean.
Yes, you can easily use mozzarella, gruyère or feta instead. Cheddar gives the most pronounced flavour and melts beautifully, but a blend of cheeses is also really good.
Yes, it’s strongly recommended. Raw bacon releases too much fat during cooking and can make the frittata soft at the bottom. Pre-fry the bacon until crisp and let it drain before you mix it into the egg mixture.
Recipe
Bacon and Cheddar Frittata in the Air Fryer
Cooking Guide
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Cost of the dish
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Ovnfast form eller kageform - Approx. 18-20 cm in diameter
- 1 Bowl
- 1 Whisk
- 1 Cutting board
- 1 Knife
Shopping list
Ingredients
Egg mixture
- 6 pcs eggs (Large, room temperature)
- 0.5 dl whipping cream (Can be replaced with milk)
- 0.5 tsp salt
- 0.25 tsp pepper (Freshly ground)
Filling
- 150 g bacon (Diced or sliced)
- 100 g cheddar (Coarsely grated)
- 1 pcs red bell pepper (Finely diced)
- 2 pcs spring onions (In thin rings)
- 1 handful fresh parsley (Coarsely chopped, for garnish)
How to make it
Preparation
- Cut 150 g bacon into cubes. Dice 1 red bell pepper into small cubes and slice 2 spring onions into thin rings.
- Whisk 6 eggs thoroughly together with 0.5 dl whipping cream, 0.5 tsp salt and 0.25 tsp freshly ground pepper until the mixture is light and airy.
- Stir 100 g grated cheddar, diced bacon, diced bell pepper and spring onions into the egg mixture.
- Line an ovenproof dish (approx. 18-20 cm) with baking paper or grease it lightly with oil.
Cooking in the air fryer
- Preheat the air fryer to 170 °C (fan).
- Pour the egg mixture into the prepared dish and distribute the filling evenly.
- Place the dish in the air fryer basket and bake for 14-16 minutes, until the frittata is set in the middle and lightly golden on top.
- Check the frittata after 12 minutes by inserting a toothpick into the middle. If it comes out clean, the frittata is done.
- Let the frittata rest in the dish for 3-5 minutes before loosening the edges with a knife.
Serving
- Carefully turn the frittata out of the dish and cut it into 4 pieces.
- Sprinkle with coarsely chopped fresh parsley and serve immediately.
Our notes for the recipe
Whisk the eggs thoroughly, as this gives a light and airy frittata. Use room-temperature eggs for the best result. Keep the temperature at 170 °C to prevent the top from getting too dark before the middle is cooked through. Variation:
Try replacing the bacon with diced ham or chorizo. Add spinach, mushrooms or sun-dried tomatoes. Swap the cheddar for feta or mozzarella. Serving:
Serve with a fresh green salad, bread or oven-baked potatoes. Perfect as part of a brunch buffet. Portion size:
If your air fryer is smaller, you can use a smaller dish and make the recipe in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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