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Whisk the eggs and whites with chopped parsley, basil, diced spring onion, sun dried tomatoes and season with salt and balck pepper. Tip into a suitable oiled or non stick baking dish so it will cut into 4 bagel sized squares around 2cm thick. If you only have a dish that gives you a thin frittata, simply double stack in the bagel!
Bake the frittata at 200c fan for 5-10 minutes until set. Allow to cool.
Cut the frittata into 4 squares to fill each bagel. Place a slice of cheese on top and close. Wrap each bagel in foil and freeze for up to 3 months.
To serve, remove from the freezer to thaw at room temp overnight then either stick into the air frier or warm in the oven at 200c for 5-6 minutes until the cheese has melted. Add in some extra spinach and tomatoes for luck!