Tomato And Corn Frittata With Avocado Dressing
Tomato And Corn Frittata With Avocado Dressing
At the apex of summer, my kitchen is filled with cherry tomatoes. I eat them like candy and cook them in just about every meal. I adapted my favorite summer frittata using these tomatoes for the air fryer, and it works even better because I never have to heat up my oven. The tomatoes are first salted to remove excess moisture and concentrate their flavor, then baked up in the frittata and served with a creamy avocado-and-basil dressing to enhance the summer vibes.
Ingrediënten
- ½ cup cherry tomatoes halved
- Kosher salt
- ½ cup fresh or thawed frozen corn kernels
- ¼ cup milk
- 1 tablespoon finely chopped fresh dill
- 6 large eggs lightly beaten
- Freshly ground black pepper
- ½ cup grated Monterey Jack cheese
- 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 tomatoes in a colander and sprinkle liberally with salt.
- Let stand for 10 minutes to drain off their excess moisture.
- Transfer the tomatoes to a bowl and stir in the corn, milk, dill, and eggs.
- 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 for 15 minutes, then sprinkle with the Monterey Jack and cook at 315°F until the cheese has melted and the eggs are set, 5 minutes more.
- While the frittata cooks, in a medium bowl, mash the avocado with the lime juice until smooth, then stir in the olive oil, basil, and scallion.
- Remove the pan from the air fryer, cut the frittata into wedges, and serve with some of the avocado dressing.
Notes / Tips / Wine Advice:
If you have extra time or can plan ahead, use kernels from the air-fried corn in the Elote Corn and Cilantro Salad (this page) instead of the fresh or frozen ones called for here.
