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
    Of which Saturates3.6g
    Of which Sugars2.0g

    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.

    Allergy advice

    • Made on a site that handles Sesame Seeds


    • Suitable for Vegetarians

    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.




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