Egg and Veggie Frittata 

Prepare the Vegetables:

1. Heat olive oil in a frying pan over medium heat.

2. Add diced onion and garlic to the pan and fry until they're fragrant and translucent, about 2-3 minutes.

3. Add diced bell peppers and zucchini to the pan and cook for another 3-4 minutes, or until they're tender-crisp.

4. Stir in the diced tomatoes and chopped spinach or kale, and cook for an additional 2 minutes until the spinach wilts and the mixture is heated through.

5. Season the vegetable mixture with Aromat original seasoning.

Prepare the Egg Mixture:

1. In a large mixing bowl, whisk together the eggs until well beaten.

2. Season the eggs with Aromat.

Combine Eggs and Vegetables:

1. Lightly grease the basket of your air fryer with cooking spray.

2. Pour the beaten eggs into the greased basket of the air fryer.

3. Add the cooked vegetable mixture on top of the eggs, spreading it out evenly.

Cook in the Air Fryer:

1. Set the air fryer to 175°C and cook the frittata for 12-15 minutes, or until the eggs are set in the center and the top is lightly golden brown.

2. Check the frittata periodically during cooking to ensure even cooking.

Add Cheese and Finish Cooking:

1. Sprinkle shredded cheese evenly over the top of the frittata during the last few minutes of cooking.

2. Let the cheese melt and become bubbly.

Garnish and Serve:

1. Once the frittata is cooked through, carefully remove it from the air fryer basket.

2. If desired, garnish with chopped fresh herbs such as parsley or basil for added flavor and presentation.

3. Slice the frittata into wedges and serve warm as a satisfying breakfast.