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Air Fryer Frittata With Biltong and Sundried Tomatoes – Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Preheat the air fryer: Set it to 320°F (160°C) for 3–5 minutes. Preheating helps the frittata set evenly.
  3. 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.
  4. 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.
  5. 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.
  6. Add fillings: Stir in the biltong, sundried tomatoes, onion (raw or sautéed), cheese, and herbs. Reserve a small handful of cheese for the top.
  7. Pour and top: Transfer the mixture to the prepared pan and smooth the surface. Sprinkle the remaining cheese on top for a golden finish.
  8. 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.
  9. 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.
  10. Slice and serve: Cut into wedges. Serve warm with a crisp salad, avocado, or a spoon of herbed yogurt.