Lactose free butter, for frying
1 tbsp chives
4 low FODMAP pork sausages, cooked and sliced
2 medium tomatoes, chopped
6 large free-range eggs
125ml/4fl oz lactose free double cream
1 tbsp fresh thyme leaves
salt and freshly ground black pepper
Flat leaf parsley to serve
Preheat the grill to its highest setting.
Melt the lactose free butter in a large frying pan over a low heat.
Add the sliced sausages to the pan and stir well. Add the tomatoes and cook briefly.
Whisk the eggs, lactose free cream, chives and thyme together in a bowl and season with salt and freshly ground black pepper.
Add the egg mixture to the sausage and tomato mixture and gently stir over a medium heat for ten minutes.
Transfer to the grill to cook for five minutes, or until set and golden-brown.
To serve, turn the frittata out onto a large plate and cut into quarters.
Recipe adapted from: Good Food