This was one of our genius (we think) ideas. We love a frittata but not one that is pre-made and re-heated.  So we do all the tricky stuff - caramelising onions, roasting pumpkin, cracking and beating eggs, stirring in baby spinach, etc - and then mix the frittata together, for you to cook at home. It gives a great homemade result. Because of eggs' perishability, we snap freeze this mixture as soon as we make it. Just defrost before cooking. 
Thyme, parmesan, egg, feta, onion, garlic, black pepper, pumpkin, olive oil, salt, red wine vinegar, brown sugar, baby spinach.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE (1/4 frittata)
ENERGY501kj1660kj
PROTEIN8.2g27g
FAT TOTAL7.6g25g
- SATURATED2.9g9.5g
CARBS3.9g12.97g
- SUGARS2.7g9g
SODIUM309.9mg1021mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Defrost before use.

Place a lightly oiled oven-proof 25cm frying pan over a medium heat, add the frittata mix and cook for 5 minutes, then place the frying pan in the oven for 25-30 minutes (shorter time for just set, longer for a firmer result). Remove from the oven and allow it to rest for 5 minutes before serving warm or at room temperature.  You can also pour the mix into oiled or paper-lined muffin trays and bake at 170C for 15 minutes. 

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish is then cooked within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours. 

Serve with a green salad, chutney and crusty bread.