Red Pepper, Goat’s Cheese & Couscous Air Fryer Frittata

An easy and tasty frittata that’s made even more satisfying by the addition of our Ainsley Couscous. Great served hot or warm with a side salad for a lunch or light dinner or delicious cold for lunch boxes or picnics.


Line the air-fryer basket with parchment or use a silicone baking liner/non-stick tin. Spray with oil.

Prepare the couscous according to packet instructions.

Beat the eggs in a jug or bowl and whisk in the milk. Season with salt and a good grind of black pepper. Stir in the parsley.

Fluff the couscous and add the red pepper, spring onion, spinach and three quarters of the cheese. Stir in the egg mixture to combine. Immediately pour the mixture into the prepared air fryer basket/liner and spread out evenly with the back of a spoon. Air fry for 8-10 minutes at 180C until just set.  Dot over the remaining cheese and cook for a further 12-16 minutes until golden and completely set and cooked through (if colouring too much cover with foil). Timings will depend on your air-fryer and what you have used as a liner – start at the lowest time and check every 1-2 minutes until cooked through.

Carefully lift out on to a board and allow to cool for a couple of minutes before cutting into wedges. Serve with a side salad.



  • 1 x packet of Ainsley Couscous (Sundried Tomato & Garlic or Roasted Vegetable work well)
  • 5 eggs
  • splash of milk
  • 1 tbsp chopped fresh parsley
  • 1 small red pepper, deseeded and diced
  • 2 spring onions, finely sliced
  • handful of baby spinach leaves, roughly chopped
  • 60-80g goat’s cheese
  • salt and pepper