air fryer spinach pepper egg bites

Air Fryer

Air Fryer Spinach Pepper Egg Bites

Drescription

With just 10 minutes of active time, you can make a veggie-packed breakfast. Here, we use spinach and bell pepper, but you can try other filling ideas like sausage and mushroom, zucchini and mozzarella, or smoked salmon and pepper (see Tip).

Ingredients

5 large eggs, lightly beaten
2 tablespoons whole milk
¼ teaspoon salt
⅛ teaspoon ground pepper
½ cup chopped fresh spinach
½ cup chopped orange bell pepper
¼ cup crumbled feta cheese
1 scallion top, thinly sliced

Directions

Combine eggs, milk, salt and ground pepper in a medium bowl. Coat four 6-ounce ramekins with cooking spray. Divide spinach, bell pepper, feta and scallion evenly among the ramekins. Pour the egg mixture over the fillings.
Arrange the ramekins in the basket of an air fryer. Cook at 340℉ for 6 minutes. Gently stir the partially cooked egg bites. Cook until the eggs are set and an instant-read thermometer registers 165℉, 12 to 14 minutes more. Let stand for 3 minutes before serving.

Apfelstrudel

Apple Strudel ("Apfelstrudel") is a typical and beloved Austrian dessert. This is my granny's recipe -- and I've never had any better tasting Apple Strudel. I think it would be awfully impolite not to share this outstanding piece of dessert with you. Hell, it took Austria at least two dynasties of decadent monarchs to come up with delicious treats like that while ignoring things like international relations and world politics. I hope the length of the recipe doesn’t scare you off. This is just because I explained everything in detail. For accuracy, I recommend measuring everything by weight if you can. Enjoy!

Pickled Herring with Sour Cream and Onion

The local herring season in San Francisco arrives in December or January, and we fillet, salt, and pickle thousands of these tasty baitfish during their short season. We make a big bucket of fish sauce every year with the remnants of the herring that didn’t get pickled. If you choose to do so, we highly recommend that you go way out in the country away from neighbors. We cover the bones with solé and let it sit for a year at room temperature. Then we strain it and let it age for another 6 months. It can be used in just about anything; we like it in the green chili fish stew.