Grease a round cake pan with cooking spray. In a bowl, whisk eggs, milk, a pinch of salt and black pepper until well combined.
Pour the mixture into the round pan. Top half the mixture with spinach and red peppers. Carefully transfer pan to airfryer basket. Cook for 6-10 minutes at 200 degrees.
Remove the pan. Top vegetables with cheese and, using a spatula, fold the omelet over the filling. Slide omelet into a plate and top with cherry tomatoes.
Pat pork chops dry with a paper towel, then coat both sides with oil.
In a medium bowl, combine parmesan, garlic powder, salt, onion powder, paprika and black pepper. Coat both sides of the pork with the mixture, pressing to adhere.
Arrange the pork chops in the airfryer basket. Cook at 200 degrees, flipping halfway through, about 10 minutes.
Place the onion and garlic in the airfryer then drizzle the oil evenly over the vegetables. Cook for 5 minutes.
Add the canned tomatoes, red wine, tomato puree, sugar and seasoning. Cook for about 25 minutes, or until the sauce is thick. Stir the mixture while cooking.
Stir in the shredded basil and adjust the seasoning to taste. Serve with freshly cooked pasta.
Remove the seeds from the peppers and cut them into strips. Place the peppers into the airfryer pan, drizzle oil over and cook for 5 minutes at 160 degrees.
Add the onion and garlic and cook for another 5 minutes.
Add the turkey strips to the pan. In a bowl, blend the cornflour with the port and vinegar. Add this mixture to the airfryer pan with some seasoning. Cook for 10-15 minutes or until the turkey is tinged brown and cooked. Stir the mixture twice while cooking.
Serve with rice or noodles, or baked potatoes and vegetables.
