You can make this frittata with whatever vegetables you have on hand, including any leftover Sweet Potato Hash. Some people believe Himalayan pink salt is healthier and cleaner than other types of salt. You can generally find it with the other spices at your grocery store; if not, try the natural foods section. Substitute kosher salt, if desired.
3 large eggs, whisked
1cup fresh spinach, coarsely chopped
4 or 5cremini mushrooms, thinly sliced
3–5oil-packed sun-dried tomatoes, chopped (or use those from the salad bar!)
2tablespoons grated Gruyère cheese
Preheat the air fryer to 320°F for 5 minutes. Spray the baking pan with cooking spray.
In a medium bowl, mix together the eggs, spinach, mushrooms, sun-dried tomatoes, and cheese. Add a pinch of Italian seasoning, salt, and pepper. Pour into the pan, and cover with aluminum foil.
Place the pan in the fry basket and cook8–9 minutes. Remove the foil and cook until the eggs are set, 7–8 minutes more. Cut into quarters or halves and serve.