🧾 Ingredients (For 9 to 12 mini-bites)
6 large eggs
60 ml of milk (or alternative without dairy products)
120 ml of grated cheese (cheddar, mozzarella or feta)
120 ml of chopped red pepper
60 ml of finely chopped spinach or kale
60 ml of finely chopped onion (optional)
Salt and pepper to taste
Olive oil spray
🧑🍳 Instructions
1. Preparation of the egg mixture
In a bowl, whisk the eggs, milk, salt and pepper.
Stir in the chopped vegetables and grated cheese.
2. Preparation of mussels
Use silicone muffin molds or a heat-resistant silicone mold, compatible with the basket of your air fryer.
Lightly spray the molds with olive oil.
3. Pour and fry in the air
Pour the egg mixture evenly into the cups (about ¾).
Preheat the air fryer to 150 °C (300 °F).
Place the mold or cups in the fryer basket.
Fry in the air for 10 to 13 minutes, or until the top is taken and a toothpick comes out clean.
4. Allow to cool and serve
Allow to cool for a few minutes before unmolding.
Serve hot or store in the refrigerator for up to 4 days (they heat up very well!).
🧂 Optional additions
Diced bacon or sausage
Mushrooms, zucchini or tomatoes
Hot sauce or herbs (parsley, dill or basil)
🥣 Conservation and reheating
Refrigerator: Store in an airtight container for up to 4 days.
Heat: Air fry for 1 to 2 minutes at 300 °F or in the microwave for 20 to 30 seconds.