Welsh Goat's Cheese & Leek FRITTATA

Free-range eggs baked with tangy Abergavenny goat’s cheese, slow-cooked leeks and sliced potato, sprinkled with Camilla’s fennel seed topping

Also available at Booths

  • Nutrition:
  • /
  • Energy
  • 622kJ/149kcal
  • Fat
  • 9.0g
  • Saturates
  • 3.7g
  • Carbs
  • 9.1g
  • Sugars
  • 1.8g
  • Fibre
  • 1.9g
  • Protein
  • 7.9g
  • Salt
  • 1.05g

Of an adult's daily allowance

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Potato (38%), Free Range Whole Egg (33%), Goats 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.

Made in on a site that handles sesame seeds.

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A pie for your thoughts

Tell us what you think of this recipe and we'll put your name in the hat to win Higgidy goodies.

Barbara said:

“Just bought & eaten a Higgidy Welsh Goats Cheese & Leek Frittata & must say it was delicious, it was also the first frittata I’ve ever eaten and I enjoyed it warm.”

9th November 2018

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