Spanish Egg Pot

Spanish Egg Pot

329 Kcal
28g Protein
use by 4 days

3 Egg Muffins with chorizo, seasoned with Maldon sea salt and paprika, served on a bed of spinach

Ingredients

Eggs, Spinach, Chorizo [Milk], Onions, Paprika, Sea Salt, White Pepper

Allergens

ALLERGY ADVICE: For allergens, see ingredients in Bold. This meal is manufactured in a facility that handles NUTS.

Allergens Statement

Menu items may contain or come into contact with common allergens including wheat, eggs, nuts, soya, sulphites and shellfish.

Nutritional Info

245g Weight | 329 Kcal | 28g Protein | 1.7g Carb | 23g Fat | 7g Saturated Fat | 1.2g Fibre | 1.6g Salt | 1.2g Sugar

Cooking Instructions

Remove sauce pot before heating and see label for instructions.

Microwave:聽Remove sleeve and peel back corner offilm lid. Heat on full power for 3 minutes (800W). Check food is piping hot. Leave to stand for 1 minute. All cooking appliances vary. This is a guide only.