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Mini
Frittata
INGREDIENTS:
5 eggs, beaten
¼ yellow onion, minced
½ cup red bell pepper, minced
2 sprigs rosemary, leaves only, minced
2 sprigs thyme, leaves only, minced
2 tsp kosher salt
1 dash ground black pepper
1 dash red chili flakes (optional)
1 tbsp parsley, chopped (optional)
5–6 4" ramekins
DIRECTIONS: (Temperature: 350°F Time: 8–10 minutes)
Combine eggs with onion, bell pepper, rosemary, thyme, salt, pepper and chili flakes.
Whisk to mix thoroughly. Pour eggs into 4" ramekins, filling each approximately ¾ full.
Place 4 ramekins into Air Fryer and fry at 350°F for 8–10 minutes until lightly brown at
top. Garnish with parsley, if desired.
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Mac and
Cheese Balls
INGREDIENTS:
1 tbsp unsalted butter
¼ tsp granulated garlic
2 tsp Wondra flour
¼ tsp black pepper, ground
4 cups cooked elbow macaroni
2 large eggs
/
– ¾ cup heavy cream
1 cup all purpose flour
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3
½ cup sharp cheddar, shredded
2 tsp kosher salt
½ cup monterey jack, shredded
3 large eggs, beaten,
2 tsp kosher salt
3 cups panko breadcrumbs
¼ tsp smoked paprika
DIRECTIONS: (Temperature: 375°F Time: 12–15 minutes)
Add butter and Wondra flour to large skillet and cook over medium heat, stirring
constantly to make a creamy sauce, approximately 1 minute. Add macaroni and stir
to combine. Add heavy cream, cheddar, monterey jack, salt, paprika, garlic and black
pepper. Stir to combine and cook 3–5 minutes until cheese has melted and macaroni is
binding together. Remove from heat and place on sheet tray lined with parchment. Let
rest 15 minutes until cool to the touch.
Beat 2 eggs and add to mac and cheese. Stir until mixture is sticky and forms easily
into a ball. Form roughly 2" mac and cheese balls using hands or ice cream scoop. Mix
together all purpose flour and salt. Dredge balls in flour mix and dust off excess. Dip
balls in egg mixture, then in panko breadcrumbs until completely coated. Place balls in
Air Fryer, approximately 8–10, ensuring they do not touch each other. Fry at 375°F for
12–15 minutes, flipping balls once halfway through.
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