This frittata is all about big flavor with minimal fuss. It brings together savory biltong, sweet-tart sundried tomatoes, and creamy eggs, then cooks in the air fryer for a golden, fluffy finish. It’s the kind of meal you can throw together on a busy weeknight or lazy weekend morning.

You don’t need a fancy pan or hours of prep—just a few pantry staples and your air fryer. Serve it warm for breakfast, brunch, or a quick dinner with a simple salad on the side.

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Why This Recipe Works

Close-up detail: A just-cooked air fryer frittata wedge with biltong and sundried tomatoes, showing

This recipe strikes a great balance: high protein, bold flavor, and quick cooking. The air fryer gives the frittata a light, custardy center with a gently crisp top in a fraction of the time it takes in the oven. Biltong adds umami and chew without the greasiness of bacon, and sundried tomatoes bring concentrated sweetness to balance the salt.

A little cream (or milk) keeps the texture soft and tender. Plus, everything is mixed in one bowl and poured into a lined or greased tin—no stovetop sautéing required unless you want to add veggies.

Ingredients

8 large eggs
1/3 cup cream (or whole milk, or a mix; use dairy-free milk if needed)
1 cup biltong, thinly sliced or chopped (about 100–120 g)
1/2 cup sundried tomatoes, chopped (oil-packed or dry; pat dry if oil-packed)
1/2 small red onion, thinly sliced (optional but adds sweetness)
1/2 cup grated cheese (cheddar, gouda, mozzarella, or a mix)
2 tablespoons fresh parsley or chives, chopped
1/2 teaspoon salt (adjust to taste; biltong can be salty)
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika or chili flakes (optional)
1 tablespoon olive oil (for greasing, plus extra if sautéing onion)
Cooking spray or parchment for lining the pan

Step-by-Step Instructions

Cooking process: Overhead shot of the frittata mixture poured into a parchment-lined 8-inch round ti

Choose the right pan: Use a 7–8 inch round, oven-safe tin or cake pan that fits in your air fryer basket. Line it with parchment and lightly grease, or spray with cooking spray.
This prevents sticking and makes slicing easier.
Preheat the air fryer: Set it to 320°F (160°C) for 3–5 minutes. Preheating helps the frittata set evenly.
Prep the mix-ins: Chop the biltong and sundried tomatoes. If using onion, slice it thinly.
If your sundried tomatoes are oil-packed, blot them to remove excess oil.
Optional: Soften the onion: For a sweeter flavor, sauté the onion in a small skillet with a teaspoon of olive oil for 2–3 minutes until just soft. This step is optional but adds depth.
Whisk the eggs: In a large bowl, whisk eggs, cream, salt, pepper, and smoked paprika until smooth and slightly frothy. Don’t overbeat—just enough to combine and aerate.
Add fillings: Stir in the biltong, sundried tomatoes, onion (raw or sautéed), cheese, and herbs.
Reserve a small handful of cheese for the top.
Pour and top: Transfer the mixture to the prepared pan and smooth the surface. Sprinkle the remaining cheese on top for a golden finish.
Air fry: Cook at 320°F (160°C) for 16–22 minutes, depending on thickness and your air fryer model. The center should be just set and slightly wobbly; a toothpick should come out mostly clean.
Rest and release: Let it rest in the pan for 5 minutes.
This helps it firm up and release from the sides. Lift out with the parchment or run a knife around the edge to loosen.
Slice and serve: Cut into wedges. Serve warm with a crisp salad, avocado, or a spoon of herbed yogurt.

Keeping It Fresh

Let the frittata cool completely before storing.

Wrap slices tightly or place in an airtight container. Refrigerate for up to 4 days.

To reheat, air fry at 300°F (150°C) for 3–5 minutes or microwave in short bursts until warm. Avoid overheating to prevent rubbery texture. For longer storage, freeze slices for up to 2 months.

Thaw in the fridge overnight, then reheat as above.

Tasty top view: Finished whole frittata resting on parchment after 5 minutes, photographed from dire

Health Benefits

High in protein: Eggs and biltong offer complete proteins that support muscle repair and keep you full longer.
Lower in carbs: Great for low-carb or higher-protein eating styles, especially when served with a simple salad.
Good fats: Egg yolks and a bit of cheese provide fat for flavor and satiety. Sundried tomatoes add antioxidants like lycopene.
Flexible on sodium: You control the salt. Since biltong and cheese can be salty, taste before adding extra.
Vegetable boost: Add spinach, zucchini, or peppers to increase fiber and micronutrients with minimal extra calories.

What Not to Do

Don’t skip greasing or lining the pan. Eggs stick easily and can tear the frittata.
Don’t over-salt. Taste a piece of biltong and your cheese first; adjust seasoning accordingly.
Don’t crank the heat too high. High heat can brown the top before the center sets, leaving it dry at the edges and raw in the middle.
Don’t overload with wet vegetables. Too much moisture (like from tomatoes or zucchini) can make the center soggy.
If adding, sauté and drain first.
Don’t slice right away. A brief rest helps the frittata hold together cleanly.

Variations You Can Try

Green Goodness: Stir in a cup of chopped spinach or kale. Sauté first to remove moisture.
Cheese Swap: Try feta for tang, or gruyère for a nutty flavor. Goat cheese will make it extra creamy.
Spice It Up: Add chili flakes, harissa paste, or a pinch of cayenne.
A swirl of pesto on top is also great.
Veg-Forward: Add roasted red peppers, mushrooms (pre-sautéed), or zucchini ribbons.
Dairy-Free: Use a creamy non-dairy milk and skip the cheese or use a plant-based shred.
Mini Frittatas: Pour the mixture into greased silicone muffin cups and air fry in batches for 10–12 minutes.
No Biltong? Use chopped cooked bacon, ham, or smoked chicken. For a vegetarian option, increase the cheese and add more veg.

FAQ

Can I use beef jerky instead of biltong?

Yes, but choose a softer, less sweet jerky and chop it finely. Jerky is often tougher and sweeter than biltong, so you may want to soak it in a tablespoon of warm water for a few minutes to soften and balance the flavor.

Do I have to pre-cook the onions?

No.

Raw thin-sliced onion will soften as it cooks, but sautéing it first makes the flavor sweeter and the texture silkier. If you’re short on time, skip it.

What air fryer temperature works best?

About 320°F (160°C) gives the best set without burning. If your air fryer runs hot, drop to 300°F (150°C) and extend the time by a few minutes.

How do I prevent a soggy center?

Use the right pan size so the mixture isn’t too thick, avoid overly wet vegetables, and let it rest after cooking.

If the top is browning too fast, cover loosely with foil and continue cooking.

Can I make it ahead?

Absolutely. Cook, cool, and refrigerate. Reheat slices in the air fryer for a few minutes until warmed through.

It’s great for meal prep.

What can I serve with it?

A simple green salad with lemon vinaigrette, roasted cherry tomatoes, or sliced avocado works well. For brunch, add toast or crispy potatoes.

Is there a way to make it lighter?

Use milk instead of cream, reduce cheese to a few tablespoons, and add extra vegetables. The texture will still be tender and satisfying.

How do I know it’s done?

The edges will be set, the center slightly wobbly, and a toothpick inserted near the center will come out mostly clean.

It will firm up more as it rests.

In Conclusion

This Air Fryer Frittata with Biltong and Sundried Tomatoes delivers comfort and convenience in one pan. It’s quick, full of protein, and easy to customize with what you have on hand. Keep it simple for a weekday breakfast, or dress it up with herbs and cheese for a relaxed weekend brunch.

Either way, it’s a reliable, flavorful staple you’ll come back to again and again.