Air-Fryer Frittata with Parma Ham Crisps

The frittata is the Italian relative of the Spanish tortilla and the French omelette — eggs cooked with vegetables and cheese, substantial enough to be lunch but elegant enough for brunch. Traditionally finished under a grill; the air fryer does the same job better, because the heat circulates and you get even browning on the surface without the risk of one side burning while the centre stays raw.

The eight-egg ratio gives you a frittata that serves four comfortably — generous wedges, with leftovers for one person's lunch. The technique is essentially "make a custard with vegetables in it." Whisk eggs with cream and grated parmesan, add seasonings, fold in halved cherry tomatoes and sliced spring onions, pour into an oiled tin. Air-fry at 350°F for 18 minutes.

The Parma ham gets its own basket trip — separate sheets of ham laid flat, air-fried at 380°F for 4 minutes until crisp and brittle. They break like glass when you bite them. Lay them on the side of the plate as you'd lay bacon, or crumble over the frittata wedges.

The photo shows the finished frittata cut on a dark slate board: deeply golden top with the cherry tomatoes peeking through, green chive flecks, the cross-section showing soft set egg with red tomato cavities. A separate plate has the Parma ham crisps on the side. Brunch in the very best version of itself.