Air Fryer Recipe
Omelette bites
Give your breakfast a simple lift with these tasty omelette bites, easy to make in the air fryer and handy for busy mornings on the go.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bell peppers, finely chopped
- 1/2 cup mushrooms, diced
- 1/4 cup onions, finely chopped
- 1/2 cup shredded cheese
- 1/4 cup ham or bacon bits
- cooking spray or olive oil
Method
- In a large mixing bowl, whisk the eggs, milk, salt, and black pepper together until combined.
- Add the bell peppers, mushrooms, onions, cheese, and ham/bacon bits to the egg mixture, then stir through.
- Preheat the air fryer to 175°C (350°F).
- Lightly coat silicon baking moulds or ramekins with cooking spray or olive oil.
- Pour the egg mixture into each mould, filling them about three-quarters full.
- Place the moulds in the air fryer basket and air fry for 10-12 minutes, until set and slightly golden.
Why this works in an air fryer
Small silicone moulds give the egg a shallow depth, so the air fryer’s fast convection sets the proteins before the vegetables can dump too much moisture. Preheating helps the edges firm quickly, while cheese and meat add fat that protects the curd from turning rubbery.
Equipment notes
Timing assumes a 4–6 litre basket with 6–8 silicone muffin moulds or small ramekins in one layer with gaps between them. In a single-drawer air fryer, rotate the moulds halfway if the back browns faster; in a dual-zone model, cook one zone only or add 1–2 minutes if both drawers are loaded.
Common pitfalls
- Wet, weeping bottoms after 12 minutes usually mean mushrooms or peppers were too large or watery; dice them finely, pat them dry, or briefly sauté mushrooms first next time.
- Domed tops that collapse into a hollow centre mean the moulds were overfilled; keep them three-quarters full so the egg can expand without ballooning.
- Rubbery edges with a loose centre point to heat that is too fierce for thick ramekins; drop to 160°C and cook 3–5 minutes longer, checking for just-set centres.
- Egg stuck to the mould despite oiling means the spray missed the upper sides where the egg rises; brush oil right up the walls, especially with ceramic ramekins.
Variations & substitutions
- Swap ham or bacon for smoked salmon, but add it after mixing the eggs gently and expect a slightly saltier, softer bite because it releases moisture quickly.
- Use feta instead of shredded cheddar for sharper flavour; it will not melt as smoothly, so the bites set a little firmer with distinct salty pockets.
- Replace mushrooms with baby spinach, but squeeze thawed frozen spinach or wilt fresh spinach first to stop green liquid collecting at the base.
- Make them vegetarian by omitting meat and adding sweetcorn or courgette; grate and squeeze courgette well, as its water content can add 2–3 minutes to the cook time.
Storage & reheating
Keep cooled omelette bites in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 3–5 minutes until hot through.
Nutrition
Calories: 250
