Ingredients

• 0.5 teaspoons light olive oil
• 2 tablespoons minced onion
• 2 tablespoons minced carrot
• 2 tablespoons minced celery
• 2 tablespoons minced Italian , flat-leaf
• ½ , 8 ounce
• 4 large eggs
• 0.33 cups nonfat plain Greek yogurt
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoons red pepper flakes

Instructions

1. 1 Place a nonstick 6-inch round cake pan in an air fryer and preheat to 350 degrees F (175 degrees C).
2. 2 Remove the cake pan with an oven mitt when air fryer reaches temperature. Add oil to the pan, and then add onion, carrot, celery and parsley; mix to combine.
3. 3 Return the pan to the air fryer and cook until onion is translucent and tender, about 5 minutes.
4. 4 Meanwhile, roughly chop 1/2 of the spinach and place in a bowl with eggs, Greek yogurt, and black pepper; whisk to combine. Pour egg mixture into the cake pan and lightly mix with the cooked vegetables. Set aside remaining unchopped spinach leaves.
5. 5 Cook frittata in the air fryer until browned on top and no longer jiggly in the center, about 18 minutes. Remove from the air fryer and let cool for 5 minutes.
6. 6 Remove frittata from the cake pan. Sprinkle with pepper flakes and serve over remaining spinach leaves.

Nutrition per serving