Higgidy Chorizo, Feta & Pepper Frittata300g

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Higgidy Chorizo, Feta & Pepper Frittata
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Chorizo, Feta & Pepper Frittata
Smoky & wonderful. Great taste 2018. Pastry free. Deep, smoky Spanish chorizo. Peppers, Greek feta & potato. Free-range eggs, as always. Camilla's crunchy quinoa crumb.

    Potato (38%), Free Range Whole Egg (31%), Whole Milk, Chorizo (7%) (Pork, Salt, Smoked Paprika, Dried Skimmed Milk, Dextrose, Garlic, Antioxidant: Sodium Ascorbate, Preservatives: Sodium Nitrite, Potassium Nitrate, Nutmeg, Oregano), Red Pepper (6%), Yellow Peppers (6%), Béchamel Sauce (Water, Dried Skimmed Milk, Butter (Milk), Wheat Flour, Double Cream (Milk), Cornflour, Mustard Powder), Feta Cheese (Milk) (4%), Mature Cheddar Cheese (Milk), SunBlush® Pepper Tapenade (SunBlush® Peppers, Sunflower Oil, Tomato Concentrate, Olive Oil, Salt, Concentrated Lemon Juice, Garlic, Sugar), Sautéed Onion (Onions, Rapeseed Oil), Dried Parsley, Roquito® Pepper Sauce, Cornflour, Black Onion Seeds, Salt, Dijon Mustard, Lemon Juice, White Quinoa (<1%), Ground White Pepper
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesPer 100g
    Of which Saturates3.8g
    Of which Sugars2.3g

    Preparation and Usage

    A fabulous, fuss-free, Friday Night Feast... This smoky chorizo frittata Smashed avocado with a squeeze of lime A pot of tomato salsa A pouch of mixed grains, warmed through Not such a bad way to end the week.

    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.




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