Tomato-Corn Frittata with Avocado Dressing

Prep time: 10 minutes | Cook time: 20 minutes | Serves 2 or 3

½ cup cherry tomatoes, halved

Kosher salt and freshly ground black pepper, to taste

6 large eggs, lightly beaten

½ cup fresh corn kernels

¼ cup milk

1 tablespoon finely chopped fresh dill

½ cup shredded Monterey Jack cheese

Avocado Dressing:

1 ripe avocado, pitted and peeled

2 tablespoons fresh lime juice

¼ cup olive oil

1 scallion, finely chopped

8 fresh basil leaves, finely chopped

1. Put the tomato halves in a colander and lightly season with salt. Set aside for 10 minutes to drain well. Pour the tomatoes into a large bowl and fold in the eggs, corn, milk, and dill. Sprinkle with salt and pepper and stir until mixed.
2. Pour the egg mixture into the baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 300ºF (150ºC) and set time to 15 minutes.
4. When done, remove the pan from the oven. Scatter the cheese on top.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 315ºF (157ºC) and set time to 5 minutes. Return the pan to the oven.
6. Meanwhile, make the avocado dressing: Mash the avocado with the lime juice in a medium bowl until smooth. Mix in the olive oil, scallion, and basil and stir until well incorporated.
7. When cooking is complete, the frittata will be puffy and set. Let the frittata cool for 5 minutes and serve alongside the avocado dressing.