Vegetable Frittata Bake
Classic frittata with potato, pumpkin and onion. Baked in a savoury custard. Topped with capsicum and feta cheese. Low Gluten.
4 x 200g
Pumpkin, Potato (Sulphites), Cream (Milk), Onion, Egg, Milk, Feta Cheese (Milk), Red Pepper, Modified Starch (1414), Canola Oil, Salt, Garlic, Rosemary, Black Pepper, Parsley.
Pan spray (emulsifier 322-Soy).
|Qty per serving||Qty per 100g|
|Energy||1250 kJ||623 kJ|
|Protein||6.9 g||3.5 g|
|Fat - Total
|Carbohydrates – Total
|Sodium||341 mg||171 mg|
CONTAINS: EGG, MILK, SOY, SULPHITES
We recommend that our savouries are best reheated in the oven. This avoids soggy pastry which can occur when heating in the microwave. Pre-heat oven at 170°C on fan bake. Heat for 20 to 25 minutes, or until piping hot. Timings can vary depending on oven.