Broccoli-Mushroom Frittata and Chimichanga Breakfast Burrito

Directions

Broccoli-mushroom Frittata

1. • In a nonstick cake pan, combine the olive oil, broccoli, mushrooms, onion, salt and pepper. Stir until the vegetables are thoroughly coated with oil. Place the cake pan in the Zone 1 air fryer basket and set the air fryer to 250°C. Air fry for 5 minutes until the vegetables soften.

2. Meanwhile, in a medium bowl, whisk the eggs and Parmesan until thoroughly combined. Pour the egg mixture into the pan and shake gently to distribute the vegetables. Air Fry fro another 15 minutes until the eggs are set.

3. Remove from the air fryer and let it sit for 5 minutes to cool slightly. Use a silicone spatula to gently lift the frittata onto a plate before serving.

Chimichanga Breakfast Burrito

1. Place the tortillas on a work surface and divide the refried beans between them, spreading them in a rough rectangle in the center of the tortillas. Top the beans with the scrambled eggs, crushed chips, cheese and jalapenos. Fold one side over the fillings, then fold in each short side and roll up the rest of the way like a burrito.

2. Brush the outside of the burritos with the oil, then transfer to the Zone 2 air fryer basket, seam-side down. Air fry at 175°C until the tortillas are browned and crisp and the filing is warm throughout, about 10 minutes.

3. Transfer the chimichangas to plates and serve warm with guacamole, salsa, and sour cream, if you like.