Higgidy Cherrybell Pepper & Spinach Frittata300g

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Higgidy Cherrybell Pepper & Spinach Frittata
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CherryBell Pepper, Feta and Spinach Frittata
Wholesome & glorious. Pastry free. Sweet & spicy CherryBell® peppers. Tender spinach, Greek feta & potato. Free-range eggs, as always. Sprinkled with Camilla's red quinoa mix. Vegetarian Society Approved.

    Potato (38%), Free Range Whole Egg (33%), CherryBell® Peppers (10%), Whole Milk, Béchamel Sauce (Water, Dried Skimmed Milk, Butter (Milk), Wheat Flour, Double Cream (Milk), Cornflour, Mustard Powder), Mature Cheddar Cheese (Milk), Feta Cheese (Milk) (6%), Sautéed Onion (Onions, Rapeseed Oil), Spinach (3%), Cornflour, Chopped Parsley, Salt, Dijon Mustard, Lemon Juice, Millet (<1%), Red Quinoa (<1%), Ground White Pepper, Cracked Black Pepper
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesPer 100g
    Energy646kJ
    Energy155kcal
    Fat8.1g
    Of which Saturates3.6g
    Carbohydrate12.0g
    Of which Sugars2.0g
    Fibre0.9g
    Protein8.2g
    Salt1.02g

    Preparation and Usage

    An almost-too-easy Tuesday Dinner... This Higgidy frittata Fresh asparagus tips with butter Some roasted peppers from a jar A good shop-bought salad It's not cheating. No no. It's resourceful.

    Lifestyle

    • Suitable for Vegetarians

    Allergy advice

    • Made on a site that handles Sesame Seeds

    Oven cook

    This frittata is ready to eat cold but tastes best heated up. Preheat oven to 170°C/340°F/Gas Mark 3. Remove all packaging & place on a tray on the middle shelf of the oven for about 20 minutes. This is a guide only (some ovens vary). Do not reheat once cooled.

    Recycling

    ComponentMaterialRecyclable
    BoxBlank

    Disclaimer

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