An air-fryer egg bake with browned potatoes. Serve with plain skyr on the side.
1 hr 5 minuntil ready
10 minhands-on for base batch
1 portionone main-meal portion
1 batchalso works cold
Use plain frozen potato cubes and chopped spinach. Cook and drain the spinach before adding the eggs.
Method
Brown the frozen potato cubes
Toss 300 g plain frozen potato cubes with the measured oil. AIR FRY at 200°C for about 25–30 minutes, shaking regularly. Follow any longer packet time and cook until tender and steaming hot throughout.
Cook the frozen spinach
Put 80 g and 15 g water in a small heatproof tin with a fitted oven-safe lid. Leave room around the tin for airflow. AIR FRY at 160°C for about 15–20 minutes, stirring halfway to break up the pieces. Cook until steaming hot throughout, then drain well. Follow the packet if it requires longer; use spinach suitable for this cooking method.
Add the eggs
Put the cooked potato and cooked, drained spinach in the heatproof tin. Beat the weighed egg and pour over. AIR FRY at 160°C for 10–14 minutes, until fully set and steaming hot throughout. Serve with skyr.
Serve
Divide the bake into equal portions. Serve the skyr separately. Repeat in the same tin for extra batches.
Make it lunch tomorrow
For lunch, cool and pack the cooked food promptly. Keep chilled during storage and transport. See the packing guidance below.
Settings are per batch. For 1 portion, prepare 1 batch. Split the ingredient totals between batches; keep the settings the same. Timings are starting estimates unless the programme sets them automatically.
Ninja Air Fryer
Fit the crisper plates and use a loose layer; no stacking racks in this batch plan. Set each drawer separately. Start the potatoes first and time the shorter drawer to finish alongside them.
Drawer 1 · frozen potato cubes
AIR FRY · 200°C · set 30 min; check from 20 min and shake.
Drawer 2 · frozen spinach
AIR FRY · 160°C · about 15–20 min in a covered heatproof tin; stir, check hot throughout and drain.
Drawer 2 · assembled egg bake
AIR FRY / 160°C / 10–14 min; check the thinner egg layer is fully set and steaming hot throughout.
Use plain frozen potato cubes and chopped spinach. Follow any longer packet time. The eggs must be fully set and the finished bake steaming hot throughout.
Estimated nutrition per portion and for the selected portions
Nutrient
Per portion
Total for 1
Calories
501 kcal
501 kcal
Carbs
69.0 g
69.0 g
Fat
8.2 g
8.2 g
Protein
39.7 g
39.7 g
Fibre
6.8 g
6.8 g
Copy macros includes the total for 1 portion. Estimates use ingredient weights in the stated preparation state. Optional extras are excluded; packet values may differ. How these are calculated
Reference values and assumptions
Plain natural skyr. Uses Arla Skyr Natural as a reference: 61 kcal, 10 g protein, 4 g carbs and 0.2 g fat per 100 g. Fibre is assumed zero for plain milk skyr, not declared on the label. Check your tub: brands, flavoured skyr and creamy versions can differ. Source
Recipe notes
Requires a heatproof tin that fits the drawer, with space around it for airflow.
Use plain, unsweetened skyr. Nutrition uses Arla Skyr Natural as a reference; check your tub if you use a different brand or variety.
