Air Fryer Spinach, Feta and Ham Omelette

Air Fryer Spinach, Feta and Ham Omelette

Air Fryer Spinach, Feta and Ham Omelette — prep 5 min, cook 10 min, serves 1. View the full ingredients and method on SmartBites.

Prep time
5 min
Cook time
10 min
Total time
15 minutes
Servings
1

Recipe tags

  • Family Favourite
  • One Pot
  • Lunch
  • Breakfast
  • Backup
  • Budget Friendly
  • Lighter Choice

Ingredients

  • 15 g Butter
  • 30 g Fresh Spinach
  • 30 g Cooked Ham
  • 2 items Eggs
  • 25 g Feta
  • 1 pinch Pepper

Method

  1. Preparation: Wash the spinach and wilt in a small pan with a splash of water. Allow to cool slightly, squeeze out excess moisture and roughly chop. Crumble the feta and chop the ham.
  2. Place an air-fryer-safe non-stick round baking tin in the basket, ensuring there is space around it for airflow. Preheat the air fryer to 180°C.
  3. Add the butter to the tin and heat for approximately 30 seconds, or until melted. Carefully swirl it around to coat the base and sides.
  4. Beat the eggs with the black pepper. Stir in the spinach, feta and ham.
  5. Carefully pour the egg mixture into the hot tin, spreading the fillings evenly.
  6. Air fry at 180°C for 8–10 minutes, until lightly puffed, golden and set in the centre. Check after 8 minutes and cook a little longer if needed.
  7. Carefully remove the tin and loosen the edges of the omelette. Slide onto a plate and serve.

Notes

  • A quick air fryer omelette filled with spinach, crumbly feta and ham. Golden on top and tender inside, it makes an easy breakfast or lunch. Serve with salad or toast for a more substantial meal.

Tips

  • Squeeze excess moisture from the wilted spinach to keep the omelette from becoming watery.
  • Spread the fillings evenly so each bite has a little of everything.
  • Check after 8 minutes: cooking time varies with your air fryer and the size of the tin.
  • Use a tin that comfortably holds the mixture while leaving space around it for airflow. A deeper omelette will take longer to cook.

Swaps and substitutes

  • Omelettes are so versatile, you can use a variety of fillings including different cooked meats, vegetables and cheeses.
  • Fresh Spinach: Use frozen spinach, thawed and thoroughly squeezed dry. Use approximately 20g after draining.
  • Feta: Replace with 25 g grated cheddar or crumbled goat’s cheese.

Equipment and cleaning

  • Use an air-fryer-safe tin and oven gloves when handling it.
  • Let the tin cool slightly before soaking in warm, soapy water. Use a soft sponge to protect its non-stick coating.

No-waste tips

  • Use small amounts of leftover cooked vegetables, cheese or ham in the filling.
  • Keep spare feta covered in its brine and follow the pack’s storage instructions.
  • Wilt extra spinach and freeze in small portions for future omelettes or pasta dishes.