Bacon-Tomato Breakfast Frittata
A fluffy air-fryer frittata filled with smoky bacon and Cheddar, topped with juicy tomato, crisp lettuce and cool sour cream. It combines the familiar flavors of a BLT in a filling, low-carb breakfast.
Equipment
- Cake Barrel, 7-inch
- Cooling rack
- Mixing bowl
- Whisk
Ingredients
- 8 large eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 slices sugar-free bacon cooked and diced
- ¾ cup shredded Cheddar cheese
- 2 Roma tomatoes cored and thinly sliced
- 2 cups shredded iceberg lettuce
- ¼ cup sour cream
- Olive oil cooking spray
Instructions
- Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Lightly coat a 7-inch cake barrel with olive oil cooking spray.
- Crack the eggs into a mixing bowl.
- Add the salt and black pepper.
- Whisk until evenly combined.
- Fold in the diced bacon and shredded Cheddar.
- Pour the egg mixture into the prepared cake barrel.
- Arrange the tomato slices over the egg mixture.
- Place the cake barrel in the air-fryer basket.
- Air-fry at 160°C (320°F) for 16 to 18 minutes.
- Check that the center has set and reached at least 71°C (160°F).
- Remove the cake barrel from the air fryer.
- Place it on a cooling rack and let the frittata rest for 5 minutes.
- Carefully loosen the edges and remove the frittata from the barrel.
- Cut it into 4 equal portions.
- Top each portion with shredded lettuce and sour cream.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve this frittata with avocado, grilled mushrooms or a simple cucumber salad. It works well as a substantial breakfast, relaxed brunch or light main course.Recipe Notes
The quantities have been adjusted to provide four complete servings. Use a 7-inch cake barrel that fits comfortably inside the air fryer. Cooking time may vary according to the depth of the barrel and the power of the appliance. Add the lettuce only after cooking. Heating it with the eggs would make it limp and watery. Pat the tomato slices dry before arranging them on the frittata to prevent excess moisture around the center.Dietary Information
This recipe may suit gluten-free, high-protein, keto, low-carb, low-sugar, nut-free and soy-free diets when appropriately certified ingredients are used. Check bacon, shredded cheese, sour cream and cooking spray for gluten, added sugar, nuts or soy-derived additives. The recipe contains egg and cow’s milk.Nutrition Information
The values cover one-quarter of the complete frittata with lettuce and sour cream. Bacon and Cheddar make the dish relatively high in saturated fat and sodium. Exact values depend heavily on the brands and thickness of the bacon slices.Variations
Replace the bacon with turkey bacon or cooked ham. Add chopped chives, spinach, mushrooms or spring onions to the egg mixture. Greek yogurt can replace the sour cream for a lighter topping with slightly more protein.Storage
Store the cooked frittata without the lettuce topping. Refrigerate it in a covered container for up to 3 days. Keep the lettuce and sour cream separately. Reheat individual portions in the air fryer at 160°C (320°F) for 3 to 4 minutes.Wine Advice
For brunch, pair this frittata with a fresh, lightly oaked Chardonnay. Its acidity balances the bacon, Cheddar and sour cream without overpowering the eggs and tomato. Serve chilled at approximately 9–11°C.Nutrition values
Calories: 340 kcal | Carbohydrates: 5 g | Protein: 25 g | Fat: 25 g | Saturated Fat: 10 g | Sodium: 680 mg | Sugar: 3 g