Line a 20cm fixed base cake tin that fits in your air fryer basket with a round of baking parchment that’s wider than your tin. You could also use a silicone air fryer liner.

Beat the eggs in a jug. Add the spring onions and feta and season with salt and pepper.

Pour into the tin and jiggle it to level everything off. Trim down the edges of the parchment if needed.

Place in the air fryer and cook for 12 minutes at 150°C. Pull out the drawer and sprinkle the top with the grated cheddar, making sure it is evenly covered. Return to the air fryer for 6-8 mins until the frittata is cooked through. The middle of the frittata should feel springy when prodded. You can check it’s done by inserting the tip of a knife into the top of the frittata in the middle of the tin – there should be no liquid egg when you press lightly.

Serve immediately with the smoked salmon and a green salad, if you like. Any leftovers are delicious served cold in a salad or on a matzo cracker. Will keep chilled for up to three days.