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Spring vegetable frittata with pesto mix

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HERE'S HOW WE MAKE IT

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. 

INGREDIENTS

Egg, zucchini, onion, baby peas, asparagus, baby spinach, pesto [basil, parmesan cheese (milk, salt, cultures, non-animal rennet), olive oil, cashews, garlic, salt], parmesan cheese (milk, salt, cultures, non-animal rennet), olive oil, garlic, salt, lemon zest, black pepper

ALLERGENS

CONTAINS:
Tree Nuts, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Shellfish, Fish, Sesame, Soy, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gLarge
ENERGY611kJ5657kJ
PROTEIN10.2g94.8g
FAT TOTAL9.6g89.1g
- SATURATED3.2g29.5g
CARBS4.6g42.3g
- SUGARS1.9g17.2g
SODIUM416mg3849mg

SIZES

Large:
Serves four adults with salad

GOES WITH

Serve with a leafy salad and crusty bread.

PREP, COOK AND SERVE

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

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

Defrost fully. 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. 

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