Higgidy Welsh Goat's Cheese & Leek Frittata300g

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Higgidy Welsh Goat's Cheese & Leek Frittata
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Welsh Goat's Cheese and Leek Frittata
Delightful & fragrant. Pastry free. Tangy Abergavenny goat's cheese. Sweet, slow-cooked leeks & potato. Free-range eggs, as always. A sprinkle of Camilla's fennel seed mix. Vegetarian Society Approved.

    Potato (38%), Free Range Whole Egg (33%), Goat's Cheese (Milk) (11%), Leek (10%), Whole Milk, Béchamel Sauce (Water, Dried Skimmed Milk, Butter (Milk), Wheat Flour, Double Cream (Milk), Cornflour, Mustard Powder), Onion, Pumpkin Seeds (1%), Cornflour, Golden Linseeds (<1%), Salt, Dried Parsley, Dijon Mustard, Rapeseed Oil, Lemon Juice, Ground White Pepper, Red Quinoa (<1%), Fennel Seeds (<1%)
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesPer 100g
    Of which Saturates3.7g
    Of which Sugars1.8g

    Preparation and Usage

    A wonderful 'winging-it' Wednesday Supper... Our goat's cheese frittata An apple & fennel salad Sliced avocado with balsamic A fillet or two of hot-smoked trout A glorious spread. And palaver free.


    • Suitable for Vegetarians

    Allergy advice

    • Made on a site that handle 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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