Air Fryer Throw-It-All-In Omelette Recipe by Dean Edwards

Air Fryer Throw-It-All-In Omelette Recipe

I’m pretty sure you get the idea of this recipe from the title of the recipe: as long as you’ve got eggs in the house, pretty much anything goes. On this occasion, I had peppers and chorizo, Cheddar cheese and a pinch of chilli for a nice kick, but literally add whatever you have going from your refrigerator and store cupboards. It’s a great way of using up ingredients that are getting past their best.


  • cooking oil spray
  • 6 eggs, lightly beaten
  • 1 green pepper, deseeded and finely chopped
  • ½ red onion, finely chopped
  • 40 g (1½ oz) chorizo, finely chopped
  • 50 g (1¾ oz) Cheddar cheese, grated
  • pinch of chilli flakes
  • salt and pepper
  • wild rocket drizzled with olive oil, to serve (optional)

1. Preheat the air fryer to 180°C/350°F.

2. Spray a heatproof baking dish measuring about 20 × 15 cm (8 × 6 inches) with cooking oil, or use a silicone liner. Decant all the ingredients into the dish, add a pinch of salt and pepper and stir well.

3. Cook in the air fryer drawer for 5 minutes, give it a good stir, then return to the air fryer for another 5 minutes, then give it another stir. Return to the air fryer for 10 minutes, or until the eggs are cooked through. Leave to stand for a couple of minutes, to make it easier to remove from the baking dish.

4. Serve with some wild rocket drizzled with olive oil, if you like.

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