We do all the prep for you, beating eggs, cooking the veg (zucchini, asparagus, spinach, peas) and making pesto.  We then mix the frittata together, flavouring it with lemon zest, Parmesan and seasoning, ready for you to cook at home.  It gives a great homemade result.  Because of the eggs' perishability,  we snap freeze this mixture as soon as we make it.  Just defrost before cooking.
Free-range eggs, zucchini, asparagus, baby spinach, peas, onions, lemon, basil, cashews, Parmesan, garlic, olive oil, salt, pepper.
CONTAINS:
Tree Nuts, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 LARGE
ENERGY4775.9kj
PROTEIN92.8g
FAT TOTAL76.6g
- SATURATED27.3g
CARBS16.1g
- SUGARS12.5g
SODIUM3190.3mg
Large:
Serves four adults with salad
Serve with chutney and Bread and Butter project sliced sourdough. If you're not keeping it vegetarian, you could grill some Sicilian sausages on the side, or serve with a selection of charcuterie.

Frozen product. Once defrosted, cook and consume within 48 hours. 

PLEASE NOTE: This product contains raw eggs and should be fully cooked before consumption.

Place a lightly oiled oven-proof 25cm frying pan over medium heat, add the frittata mix and cook for 5 minutes, then place the frying pan in a preheated 170C 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.