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

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