Moroccan-Inspired Air Fryer Omelette
May 2025
A Delicious, Low-Carb Savoury Treat
Traditionally, a Berber omelette is cooked in a tagine – the conical terracotta pots often placed over an open fire in Morocco. But as much as we love traditional methods, it’s always exciting to discover a modern take that delivers the same comforting flavours with a lot less fuss.
This clever adaptation comes courtesy of my friend Susanne, who was inspired by her travels in Morocco to recreate the dish at home using an air fryer. It works brilliantly. Like most frittata, omelette, or shakshuka-style dishes, it’s flexible enough to use up whatever you’ve got in the fridge. I’ve often thrown in a few chopped courgettes or spears of asparagus, depending on what’s on hand.
To speed things up, feel free to use frozen chopped garlic, ginger, and vegetables. You can keep the eggs whole or stir them through to scramble slightly—it’s entirely up to you. However you make it, this dish is best served warm, with a dollop of harissa on the side.
Ingredients - Serves 1
Serves 1
Ingredients:
• 2 spring onions or 1 small onion, or a handful of chives, three-cornered leeks, or wild garlic leaves, finely chopped
• 1 Romano pepper or ½ a bell pepper, finely chopped – or 100g frozen chopped peppers
• 2 tomatoes, finely diced
• 1 clove garlic, grated – or 1 teaspoon frozen garlic
• 2 teaspoons grated fresh ginger – or frozen
• ½ to 1 green hot chilli, finely chopped, depending on your heat preference
• 2 teaspoons extra-virgin olive oil
• Salt and pepper
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric
• 2 eggs, beaten
• 1 tablespoon chopped coriander, parsley, or a mix of both – plus more to serve
Method:
1. Prepare the base:
Add the chopped onion, pepper, and chilli to an ovenproof dish that fits inside your air fryer (around 12–15cm across is ideal). Drizzle with olive oil, season with salt and pepper, and air fry at 200°C for 7 to 10 minutes, depending on whether you’re using fresh or frozen vegetables, until softened.
2. Build the flavour:
Stir in the tomatoes, garlic, ginger, cumin, and turmeric. Return to the air fryer and cook for a further 5 to 7 minutes until the tomatoes have broken down into a soft, chunky sauce. Taste and adjust seasoning as needed.
3. Add the eggs and herbs:
Mix in the fresh herbs, then pour over the beaten eggs. You can stir the eggs through for a more frittata-style finish or leave them whole for a baked egg effect. Cook for another 5 minutes, or until the eggs are set to your liking.
4. To serve:
Carefully remove the dish from the air fryer and scatter over some extra chopped herbs. Serve hot, ideally with harissa or a crisp green salad on the side.
Per serving:
18g net carbs, 6g fibre, 15g protein, 19g fat, 316kcal
Notes:
• Feel free to swap in any quick-cook vegetables you have on hand—spinach, mushrooms, or grated courgette all work well.
• Frozen aromatics are a time-saver and just as tasty.
• This is a perfect brunch or lunch dish, and can be scaled up easily for two.
This Moroccan-inspired omelette is a comforting, spiced, and satisfying dish—quick to make, packed with flavour, and a brilliant example of how adaptable home cooking can be.
