Tuna melt frittata with Beemster® Belegen

Main course. 6 persons. Preparation 40 min.

Ingredients

• 2 cans of tuna in sunflower oil (à 160 g)
• 6 spring onions
• 2 grilled peppers (from jar)
• 6 eggs
• 125 ml crème fraîche
• 100 g muhammara (paprika walnut spread)
• 135 g Beemster® Belegen 48+, cut into cubes

Kitchen Stuff

• quiche pan, greased

Prepare

1. Preheat the oven to 175°C. Drain the tuna in a sieve. Cut the spring onions into rings. Cut the grilled peppers into small pieces. Break the eggs over a bowl and whisk with the crème fraîche and muhammara. Mix in the tuna, spring onion and bell bell pepper.
2. Spoon the egg-tuna mixture into the greased quiche pan. Spread the bacon cubes on top. Bake the tuna melt frittata in the center of the oven for about 25 min until golden brown and cooked. Eat warm or cold. Delicious with tortilla chips or crusty bread.

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