115ml/4¼fl oz lactose free milk
freshly ground black pepper
2 slices gluten free white bread (3cm/1.25in thick)
2 vine tomatoes, diced
2 slices cheddar or Gruyere cheese
1 tbsp olive oil
Preheat oven to 180C/350F/Gas 4. Place eggs, lactose free milk, salt and pepper into a large bowl. Whisk to combine.
With a sharp, thin-bladed knife, carefully slit open one side of each slice of gluten free bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges.
Place a spoonful of chopped tomato and cheese inside.
Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once.
Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.
Put the gluten free bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.
Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted.
Recipe adapted from: Good Food