Tomato Corn Frittata
Tomato Corn Frittata is a colourful air fryer breakfast filled with cherry tomatoes, sweet corn, dill, and melted Monterey Jack cheese. A creamy avocado basil dressing adds a fresh finish to this easy summer meal.
Equipment
- 8-Inch Round Air Fryer Pan
- medium mixing bowl
- Silicone spatula
- Whisk
Ingredients
For the Frittata
- ¾ cup Cherry Tomatoes halved
- ¾ cup Corn Kernels fresh or thawed
- ⅓ cup plus 1 tablespoon Whole Milk
- 1½ tablespoons Fresh Dill finely chopped
- 10 large Eggs lightly beaten
- ¾ cup Monterey Jack Cheese grated
- Kosher Salt to taste
- Black Pepper freshly ground
For the Avocado Dressing
- 1½ medium Avocados pitted and peeled
- 3 tablespoons Fresh Lime Juice
- ⅓ cup plus 1 tablespoon Olive Oil
- 12 leaves Fresh Basil finely chopped
- 2 medium Green Onions finely chopped
- Kosher Salt to taste
Instructions
- Place the halved cherry tomatoes in a colander and sprinkle them lightly with kosher salt.
- Let the tomatoes drain for 10 minutes to remove excess moisture.
- Preheat the air fryer to 300°F (150°C).
- Transfer the drained tomatoes to a medium mixing bowl.
- Add the corn, milk, dill, and beaten eggs.
- Season the mixture with salt and black pepper and whisk until combined.
- Pour the egg mixture into a greased 8-inch round air fryer pan.
- Place the pan carefully in the air fryer basket.
- Air fry at 300°F (150°C) for 15 minutes.
- Sprinkle the Monterey Jack cheese evenly over the frittata.
- Increase the temperature to 315°F (157°C).
- Cook for another 5 minutes until the cheese has melted and the eggs are set.
- Mash the avocado with the lime juice in a clean mixing bowl.
- Stir in the olive oil, basil, green onions, and salt until creamy.
- Remove the pan carefully from the air fryer.
- Let the frittata rest for 5 minutes before cutting it into wedges.
- Serve the warm frittata with the avocado dressing.
Notes & Wine Advice
Serving Suggestions
Serve the frittata warm with avocado dressing spooned over each wedge. Add toasted bread, roasted potatoes, fresh fruit, or a simple green salad. For a larger brunch, serve it alongside our Crispy Breakfast Chimichangas.Recipe Notes
Salting and draining the tomatoes prevents excess moisture from making the eggs watery. Use an air fryer pan that fits comfortably inside the basket with enough space around it for airflow. The frittata is ready when the centre is set and no liquid egg remains.Variations
Replace Monterey Jack with cheddar, feta, mozzarella, or goat cheese. Add chopped spinach, roasted bell pepper, jalapeño, or cooked mushrooms. Air-fried corn provides a deeper roasted flavour, but fresh or properly thawed frozen corn also works well.Wine Advice
A chilled Sauvignon Blanc complements the tomatoes, lime, basil, and avocado. A dry Rosé is another refreshing choice for a summer brunch.Nutrition values
Serving: 1 wedge with avocado dressing | Calories: 575 kcal | Carbohydrates: 16 g | Protein: 20 g | Fat: 50 g | Saturated Fat: 11 g | Sodium: 510 mg | Sugar: 5 g