Mexican Frittatas
vegetarianketolow-carbgluten-freebreakfastsnackSpray SurfaceKid-FriendlyMeal-Prep
Black beans, corn, and pepper jack cheese give this frittata a Mexican-inspired flavor. Be sure to drain the salsa well before adding it to the egg mixture. Find the full recipe with air frying instructions below.
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1/4 cup shredded pepper jack cheese
- 2 tablespoons canned black beans, drained and rinsed
- 2 tablespoons fire-roasted corn
- 2 tablespoons salsa (drained of excess liquid)
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- Sour cream and hot sauce for topping
Season it upPairs with Herbed Garlic Butter, Simple Salt & Pepper, or Mushroom ThymeSee all seasonings →
Steps
- 01Whisk eggs, milk, cumin, and salt.
- 02Divide beans, corn, salsa, cheese, and cilantro among 6 cups.
- 03Pour egg over fillings. Stir gently.
- 04Ready for the air fryer.
- 05Top with sour cream and hot sauce.
Drain the salsa on a paper towel for a minute before adding. Watery salsa thins the egg custard and you get soupy frittatas. Same goes for the black beans. Rinse and drain well.
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How to Air Fry It
- 01Preheat the air fryer to 320°F.
- 02Place the filled silicone muffin cups into the air fryer basket and season with your chosen spice pack (see below).
- 03Cook at 320°F for 12 minutes until the eggs are completely set and slightly golden on top.
- 04Carefully remove the cups from the air fryer and let them cool for one minute before popping the frittatas out of the liners.
Lightly spray the basket or tray before cooking.
Recipe Notes
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