Line the air fryer basket with parchment paper, making sure it sits flat and will be weighed down by the mixture.
Rinse the white beans under cold water, drain them thoroughly and set aside.
Finely chop the red onion, cherry tomatoes and parsley.
Crack the eggs into a bowl and beat them lightly until smooth.
Add the drained beans, chopped onion, tomatoes, parsley, grated Parmesan or Grana Padano, salt and black pepper to the eggs and mix until evenly combined.
Pour the mixture into the parchment‑lined air fryer basket and spread it into an even layer.
Air fry at 180°C / 356°F for about 10 minutes, or until the eggs are mostly set.
Sprinkle or place the provolone cheese evenly over the top.
Return to the air fryer and cook for a further 3 minutes, until the cheese is melted and lightly golden.
Let the bake rest for 1–2 minutes, then slice and serve warm, optionally with toast, salad or a drizzle of olive oil.