Heat the air-fryer to 200C. Arrange the bacon in a small non-stick baking tin (or use two individual tins) and cook for 5-7 mins until golden but not too crisp. Remove the bacon to a plate lined with kitchen paper to drain, then drizzle the olive oil into the tin (or divide between the two tins).

Meanwhile, beat the eggs in a bowl and stir in the breadcrumbs, parsley, chilli flakes (if using), most of the cheese and some seasoning.

Reduce the air-fryer temperature to 170C. Pour the egg mixture into the tin or tins and cook for 8-12 mins until the frittata is golden and completely set.

Roughly chop the bacon, then sprinkle this over the cooked frittata along with the reserved cheese. Return to the air-fryer for 1-2 mins until the cheese has melted. Sprinkle over some parsley and serve.