Summer Tomato and Corn Frittata with Creamy Avocado Dressing
Summer Tomato and Corn Frittata with Creamy Avocado Dressing
Equipment
- Colander
- Bowl for mixing
- Medium bowl for avocado dressing
Ingrediënten
- ½ cup cherry tomatoes halved
- Kosher salt
- ½ cup fresh or thawed frozen corn kernels
- ¼ cup milk or non-dairy alternative
- 1 tablespoon finely chopped fresh dill
- 6 large eggs lightly beaten
- Freshly ground black pepper
- ½ cup grated Monterey Jack cheese or dairy-free alternative
- 1 avocado pitted and peeled
- 2 tablespoons fresh lime juice
- ¼ cup olive oil
- 8 fresh basil leaves finely chopped
- 1 scallion finely chopped
Instructies
- Place the cherry tomatoes in a colander and sprinkle them liberally with salt.
- Let them stand for 10 minutes to drain off excess moisture, then transfer them to a bowl.
- Stir in the corn, milk, dill, and lightly beaten eggs with the tomatoes.
- Season with salt and pepper, and whisk to combine.
- Pour the egg mixture into a 7-inch round cake pan insert, metal cake pan, or foil pan, and place the pan in the air fryer.
- Cook at 300°F (150°C) for 15 minutes, then sprinkle the grated Monterey Jack cheese over the top.
- Cook at 315°F (157°C) until the cheese has melted, and the eggs are set, about 5 minutes more.
- While the frittata cooks, mash the avocado with lime juice until smooth in a medium bowl.
- Stir in olive oil, chopped basil, and scallion to create the avocado dressing.
- Remove the pan from the air fryer, cut the frittata into wedges, and serve with a dollop of the avocado dressing.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant and flavorful frittata with a light and crisp white wine such as Sauvignon Blanc or a fruity Rosé to complement the freshness of the tomatoes and creaminess of the avocado dressing.Nutritional Information
Calories: 380 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 30 g | Fiber: 7 g | Sugar: 3 g
